Rheological and Textural Studies in 3D Printed Meat Analogs From Pea Protein Isolate: A Review

The increasing demand for sustainable, functional, and consumer-oriented food products has positioned pea protein isolate as a promising ingredient for developing plant-based meat analogs. This review synthesizes recent advances in the application of extrusion-based 3D printing technologies using pea protein isolate-derived food inks. It emphasizes the formulation strategies that enhance rheological behavior and printability performance, including shape fidelity, structural stability, and interlayer adhesion. The integration of hydrocolloids, lipids, and polysaccharides has been shown to improve the textural properties and simulate fibrous meat-like structures. In parallel, the extrusion parameters and process design were optimized to achieve precise layer resolutions and customized architectures. Emerging approaches such as machine learning-assisted printability modeling and the transition towards multi-dimensional food printing were discussed for future innovation. From an agri-food systems perspective, pea protein isolate offers a crop-derived, hypoallergenic, and resource-efficient protein source that aligns with circular economy principles, reinforcing its role in the future of personalized and sustainable food manufacturing.