Core Viewpoint - The article highlights the innovative advancements in plant-based meat products, particularly focusing on the transformation of soybean protein into high-quality meat alternatives that closely mimic the texture and juiciness of real meat [2][3]. Group 1: Technological Innovations - The research team has developed a new processing technology for high-moisture plant-based meat, addressing the industry's long-standing challenges of texture and moisture retention [2]. - Key technologies include the separation of soybean protein components, modification of functional groups, and the creation of new processing equipment for high-moisture extrusion [2][3]. - The team employs a unique gradient temperature and pressure control technique, allowing for flexible adjustments to maintain high protein content while simulating the fibrous texture and juiciness of animal muscle [2]. Group 2: Market Development - The plant-based lunch meat product has achieved industrialization and is performing well in online sales, particularly appealing to health-conscious consumers [3]. - The research team has established close collaborations with various companies in the fields of plant-based meat, milk, and beverages, indicating a strong market presence and potential for growth [3]. Group 3: Future Directions - The team is expanding its research into the field of plant fermentation, aiming to develop products such as plant-based yogurt and ice cream from soybean protein [3][4]. - The potential applications of soybean protein are vast, suggesting ongoing innovation and exploration in the plant-based food sector [4].