The development of artificial meat has multiple significances， which can alleviate people's demand for meat products， reduce the adverse effects of meat production on the environment， avoid the potential health hazards caused by excessive intake of meat， met people's pursuit of new foods， and promote diversified consumption of healthy foods. How to develop artificial meat products with realistic texture， abundant nutrients， safety and health areboth opportunities and challenges for today's society， which is the urgent demand for healthy foods. In this paper， from the perspective of meat being a complex biological material， starting from the multi-component， multi-layered structural composition and the growth mechanism of muscles， with the introduction of the concept of food bioinspiration， focusing on the texture structure and sensory quality and imitability of different types of meat products， we systemically evaluated the strategies and techniques that are currently used or have potential application in artificial meat production， and finally put forward some suggestions on the applicable bioinspired technologies for the future artificial meat， as well as some prospects. The aim of this long review is to provide reference for the development of more realistic high-quality artificial meat and the expansion of healthy meat-biomimetic foods.