3D printing technology is a rapid prototyping technology based on the principle of additive manufacturing， which constructs three-dimensional objects by stacking materials layer by layer. In recent years， the application of 3D printing technology in the food industry has attracted more and more attention， especially in the field of personalized food manufacturing. Starch， as one of the most abundant sources of carbohydrates in the human diet， is considered as a potential 3D printing ink material due to its film forming， pseudoplastic， viscoelastic， gel behavior， and low cost. In this paper， the application research progress of starch raw materials in 3D printed food was reviewed， including the special physicochemical properties of starch， the printing performance of starch ｀ink' from different plant sources， and its specific application in biscuits， gels， desserts， and personalized food (functional food， elderly food， food for patients with dysphagia). At the same time， the future development trend and direction of 3D printing were discussed， aiming to provide theoretical reference for the development of diversified innovative food 3D printing technology.