It was to develop liquid-smoked products with high moisture extrusion textured plant protein as the raw material. On the basis of a single factor， the response surface method was utilized to optimize the liquid-smoked process as using sensory comprehensive score as the indicator. The optimal conditions were concluded as follows: liquid-smoked temperature 45 ℃， liquid-smoked time 150 min， and volume fraction of liquid-smoked 5.7%. The actual sensory comprehensive score was 87.4 under the optimal conditions. The prepared liquid-smoked high moisture extrusion textured plant protein had the characteristics of smoky color with luster， tightly organized， rich in elasticity and strong smoky flavor. The product quality was analyzed by investigating the changes of the main nutrients， physical and chemical properties and safety indexes of high moisture extrusion textured plant protein before and after liquid-smoked. The result showed that there was no significant change in the main nutritional components. But the physical and chemical properties changed to a certain extent. The L* value of color difference decreased， a* and b* value increased， which was showing smoky color with luster. There was a slight decrease in effective acidity. The hardness， stickiness and chewiness of texture were decreased， but the elasticity increased slightly. The volatile flavor compounds increased the six compounds including phenolic compounds which were 17.668%， and other compounds had certain changes in the type and relative content. All these could improve the quality of products. There was no significant change in safety indicators. The total number of colonies was both low， and the coliforms and benzopyrene were not detected. Therefore， the prepared liquid-smoked high moisture extrusion textured plant protein has superior quality. This study can provide reliable data support for the development， utilization and market promotion of high moisture extrusion textured plant protein.