High Moisture Extrusion-driven innovations in plant-based meat products: A systematic review of principles, food components, edible attributes, and future development

• A systematic framework spanning from raw materials to processing parameters for fiber formation. • Comprehensive analysis of texture, flavor, color and nutritional regulation in PBMAs. • Analysis of the mechanism underlying fiber structure formation in PBMAs. The development of plant‐based meat analogues (PBMAs) is a sustainable option to meet environmental and health needs. Plant proteins can be molded into meat analogues boasting a fibrous texture through high moisture extrusion (HME) techniques. HME-based PBMAs production offers significant advantages and broad industrial prospects. In recent years, as an emerging contemporary frontier technology, research on HME has primarily focused on fundamental principles, interactions between materials and food components, optimization of technical parameters, and studies on product sensory characteristics. This review focuses on key factors regulating protein texture during the HME process, delves into the formation mechanisms of fiber structures, and systematically elucidates the interrelationships among raw material proteins, processing parameters, and final product quality (texture, flavor, color, and nutrition). These insights aim to provide a deeper understanding and theoretical guidance for the application of HME technology in plant-based meat processing.