Biomacromolecules including protein， carbohydrate and lipid， and their interactions during the preparation of plant protein-based meat substitutes by high moisture extrusion are the molecular basis for forming properties of the product such as appearance， texture， flavor， and taste. However， the mechanism of interactions between biomacromolecules and their effects on product quality during high moisture extrusion are still unclear now. Therefore， on the basis of domestic and foreign literatures， this paper summarized the commonly used protein types and their structural changes during the preparation process of plant protein-based meat substitutes， reviewed methods for characterization of protein structure and quality evaluation of products， analyzed the interactions of biomacromolecules and their effect on protein structure changes， and put forward the challenges and research emphasis in the future to provide a reference for the quality control and improvement of plant protein-based meat analogue.