With the rapid growth of the global population and the increasing demand for high-quality protein， the 'gap' in traditional animal and plant protein resources has gradually become apparent. Developing new sources of alternative proteins is of great strategic significance. The application of alternative protein raw materials in the production of simulated meat can solve problems such as insufficient supply of traditional meat， high resource consumption and waste emissions， and animal welfare. Fungal protein， as an emerging alternative protein， has the advantages of balanced and comprehensive amino acid composition， rich dietary fiber， and less saturated fatty acid. Additionally， the fibrous structure of fungal mycelium can effectively restore meat texture， making it a promising candidate for developing simulated meat. This article reviews the types， production processes， nutritional and safety characteristics of fungal proteins， as well as the research progress of simulated meat processing technology. The current market status， challenges， and future development directions of fungal protein based meat analogues are also analyzed.