Protein fibrils formed through self-assembly are expected to be used as a novel functional ingredient in food industry， on account of their abundant amino acids， straight morphology， and multi-level and multi-scale structures. The development and utilization of protein fibrils have become a research hotspot in the food field in recent years， notably the research on plant-derived protein self-assembled fibrils that are more in line with the needs of green and sustainable development has attracted considerable attention. In this paper， the formation mechanism and influencing factors of plant-derived protein fibrillization are introduced. Especially， the impact of fibrous self-assembly on the protein structure and techno-functional properties， as well as the application status and development prospects of protein fibrils in the food field are highlighted， with a view to provide a theoretical basis for the development and utilization of plant protein fibrils in the field of functional food.