In recent years， with the upsurge of research interest of “plant-based meat”， more and more attention has been paid to plant-based protein， which is nutritious， economical and environmentally friendly. Wet fractionation is a common technology to obtain plant-based protein with high protein content. Unfortunately， wet fractionation involves consumption of large amounts of water and energy. Meanwhile， much of native functionality of protein is lost during processing. Dry fractionation of plant-based protein has simple steps and mild conditions， and the protein product has complete composition and low denaturation degree. In this paper， dry fractionation processes and influencing factors， the functional properties of protein isolates and application in food industry， as well as the existing challenges and future development trend of dry fractionation technology were reviewed.