Compared to animal proteins, plant proteins are characterized by low-carbon and environmentally friendly production, abundant resources and high nutritional value. However, their low solubility, emulsification and film-forming properties limit their application in food products. This paper briefly introduced the modification methods of plant proteins and reviewed research on the application of modifications to traditional proteins such as soy protein, wheat protein, and microalgae protein in the food field; the current development and application status of emerging plant proteins such as plant-based meat, plant-based milk, and plant-based eggs are discussed. Studies have shown that current research not only focused improving the functionality, nutritional value, and sensory qualities such as flavor of proteins but also emphasized enhancing bioavailability, sustainablity and developing new food products or food additives. These research advancements have provided a scientific basis for the further application of plant proteins in the food industry and open up new avenues to meet consumer demands for healthy, environmentally friendly, and diverse food products.