In order to investigate the optimal proportions of soybean isolate protein (SPI) and pea isolate protein (PPI) added in plant-based sausage making and the effects of different fermenters on the flavor of this product， the pH， color difference， texture， moisture content， processing characteristics and microstructure of plant-based sausages made by mixing different proportions of SPI and PPI were examined and the optimal proportions of sausages made with the additions of fermenters B (Lactobacillussakei， Staphylococcus carnosus) and fermenter L (Pediococcus acidilactici， Pediococcus pentosaceus)， respectively， and their volatile flavor substances were examined and analyzed by quantitative descriptive analysis (QDA). The results showed that the plant-based sausages with SPI ∶ PPI = 9 ∶ 16 (SP9) had the best physicochemical properties， with hardness， chewiness， and elasticity values of 6 470±436， 2 731±130， and 0.89±0.04， respectively， and that both the fermenter B and the fermenter L significantly enhanced the content of volatile flavor substances of the plant-based sausages， with the L group (3 394.30 mg/kg) and the B group (1 945.77 mg/kg) had significantly higher content of total flavor substances than that of CT group (1 197.22 mg/kg) and may have inhibited the fishy flavor substances of plant-based sausages. Conclusion: The plant-based sausages made from SPI and PPI have good tissue structure and processing characteristics， and fermentation can be used to significantly enhance the flavor of sausages.