Plant-based meat and dairy development have been the primary strategies for resolving environmental, health and animal welfare concerns. The estimated market value of plant-based meat was projected to reach $20 Billion by 2023, while the global market for plant-based dairy was valued at USD 25.19 billion in 2022. Sensory replication of animal-based meat and dairy products has been the major challenge faced by food scientists. Within the sensory domain, this study focused on the texture of different plant-proteins for use in meat and dairy alternatives. It first discussed the factors influencing the tribological behavior of plant-proteins and then compared the texture profile of commercially available plant-based hotdogs and sausages to animal-based hotdogs and sausages. The tribological study with its correlation to sensory attributes such as creaminess, slipperiness, smoothness and astringency showcased that each plant-protein exhibits distinct size, rigidity, solubility, protein and fat levels and also shows variation in its behavior with temperature. The Texture Profile Analysis (TPA) results of the 23 commercial products concluded that pea protein resulted in products with weaker structural strength while sausages and hotdogs containing a blend of soy protein and wheat gluten showed better replication to products formulated from beef and pork than pea protein. The two studies thus provided an insight into the textural domain of plant-proteins which can aid in future product development. Besides the sensory characteristics, the consumer acceptability of plant-based meat is challenged by several other product-specific and psychological parameters. Additionally, these parameters also prove to be challenging in reducing meat consumption. This study therefore conducted a consumer survey with 454 participants to determine the choice probability for hybrid meat. Hybrid meat products contain a blend of meat and plant-protein and are considered as a potential in reducing meat consumption. However, the results of a choice-based study known as conjoint analysis showed that hybrid meat hotdogs had the lowest preference in comparison to pure plant-based and pure meat hotdogs. The regression analysis determined that the product-specific attributes challenged the choice for hybrid hotdogs, while person-related parameters did not have any relationship, which was contrary to the results obtained for plant-based and beef hotdogs. This influence of the different parameters on the selection of hybrid meat was concluded to be due to the lack of consumer knowledge and familiarity with hybrid products.