Plant-based meat analogue， also called plant-based meat， is one of the novel approaches to use plant protein. In recent years， under the influence of multiple factors such as price， product quality， environmental protection， nutrition and health， plant-based meat has attracted more and more attention from consumers and food researchers， exhibiting great potential for development and utilization. This paper summarized the main components of plant-based meat analogue and their roles in product quality， and analyzed the processing technologies applied in processing plant-based meat， as well as the research status and evaluation methods in flavor， texture， color， nutrition and health， aiming to provide references for the research of plant-based meat analogue and related fields in China.