Objectives: This study investigated the effects of partially replacing lean pork with various textured plant proteins (soy， pea， and peanut) on the quality characteristics of dry fermented sausages. The aim was to provide a theoretical foundation for the targeted development and flavor regulation of high-quality animal-plant hybrid meat products. Methods: Textured plant proteins produced via twin-screw extrusion were utilized to substitute part of the meat matrix， followed by starter culture inoculation and fermentation. The dynamics of physicochemical parameters were monitored throughout the process. Structural evolution and mechanical properties were analyzed using scanning electron microscopy (SEM) and a texture analyzer. Volatile and non-volatile flavor components were characterized qualitatively and quantitatively using flavoromics techniques， including electronic nose， gas chromatography-mass spectrometry (GC-MS)， and gas chromatography-ion mobility spectrometry (GC-IMS)， integrated with chemometric analysis. Results: The incorporation of textured plant proteins significantly decreased the final pH value (from 5.08 in the control group to 4.75 - 4.85) and the final water activity (from 0.857 to 0.786 - 0.816) of the samples (P < 0.05) ， accelerated moisture loss (with final weight loss reaching 46.11% - 48.07%)， and markedly increased product hardness (from 119.32 N to 137.51 - 159.64 N). Among the treatments， the pea protein group exhibited a well-organized porous network， with its hardness (147.12 N) and chewiness (3 317.34 N) profiles being the most similar to the control group. Free amino acid analysis revealed a significant decline in total free amino acids (from 295.58 mg/100 g to 186.12 - 214.51 mg/100 g) in the treatment groups， resulting in attenuated umami and more prominent sour and bitter notes(P < 0.05). Volatile profiling indicated that 329 and 399 volatile compounds were identified in the control and pea protein treatment groups， respectively； textured plant protein substitution masked certain characteristic meat aromas and significantly reduced the relative abundance of esters (P < 0.05). However， the substantial formation of 1-octen-3-ol and specific aldehydes imparted unique mushroom and fatty notes to the samples. The pea protein group demonstrated the highest overall sensory acceptability (5.89) among all textured plant protein-substituted treatments. Conclusions: Textured pea protein showed significant advantages in establishing a stable microstructure and maintaining core flavor profiles， identifying it as an ideal alternative protein for developing novel hybrid fermented sausages. This research provides systematic theoretical data and support for the quality optimization of hybrid protein meat products.