Comminuted meat-analog products could approximate the taste and nutritional value of real meat products without slaughter and environmental devastation， and could effectively avoid the potential health risk of eating animal products. Therefore， comminuted meat-analog products have been considered as an ideal alternative that could change the traditional pattern of animal products consumption， and have become an important issue in the processing of vegetarian foods. This review summarized the raw materials and ingredients applied at home and abroad in the processing of comminuted meat-analog products， and elaborated their influences on the texture， flavor， colour and nutrition of final products. The status of research， development and production of comminuted meat-analog products were reviewed， and furthermore， theoretical problems， technological problems and future development in the processing of this particular products were also discussed.