In recent years， plant-based meat has received widespread attention worldwide， and more and more food giants have begun to produce and sell plant-based meat. However， its digestion and absorption properties are still unclear and need to be studied urgently. In this study， the digestion properties of the protein in the soy protein-based-meat were explored and compared with pork and soy protein isolate through in vitro simulated digestion. The following conclusions were drawn: The degree of texturization of plant-based meat and pork were similar， but the fibrous structure of the former was denser than the latter， and the elasticity and cohesion were better. During the whole simulated digestion， plant-based meat had the largest particle size. The results of SDS-PAGE， soluble nitrogen content and free amino acid production all showed that the degree of protein hydrolysis of plant-based meat was lower than that of pork and soybean protein isolate， and the fiber structure in vegetable pork was attributed to suppresses protein digestion in a certain extent.