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Artificial Intelligence–Assisted Design of Plant‐Protein Meat Analogues: Integrating Nutrition, Functionality, and Fibrillation‐Based Texturization

Plant proteins provide nutritional value and techno-functional performance, yet their predominantly globular structures often form isotropic gels that lack the fibrous, anisotropic, and water-retaining network of animal muscle. This review examines plant-protein meat analogue design as a multi-objective challenge requiring the simultaneous optimization of nutrition, digestibility, functionality, texture, sensory quality, scalability, and sustainability. It first summarizes the nutritional benefits and limitations of plant proteins, including amino acid balance, digestibility, allergenicity, anti-nutritional factors, and health-related outcomes. It then reviews extraction and techno-functional modification strategies, followed by fibrillation-based texturization technologies such as high-moisture extrusion, shear-cell processing, 3D printing, spinning, and amyloid-like fibril formation. Across these stages, artificial intelligence is positioned as an integrative design layer linking protein selection, processing conditions, rheology, microstructure, …

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