Compared with animal-derived protein， plant protein is more healthy and easier to be digested and absorbed by the human body， thus gaining a large market demand. However， the low solubility and other functional properties of plant proteins limit their application in food. The increasing demand for proteins with better functional properties requires the application of physical processing techniques of different heat treatments and non-heat treatments to modify plant proteins. New physical processing technology can replace low energy efficiency and high intensity heat treatment in modification of plant proteins. In this paper， the mechanism and effect of new physical modification methods on the functional modification of plant proteins were reviewed in order to provide theoretical reference for enhancing the added value of plant proteins in subsequent industrial processing.