The environmental damage associated with animal-based meat production such as deforestation, habitat loss, high water consumption, and greenhouse gas emissions has driven interest in plant-based alternatives that are more resource-efficient and environmentally friendly. This shift aims to lessen the impact of animal agriculture and promote sustainable food systems. A promising solution is the development of plant protein-mushroom hybrids, which leverage the nutritional benefits of both ingredients to create a product rich in proteins, vitamins, and minerals. These hybrids not only offer unique textures and flavors from mushrooms but also improve binding and mouthfeel from plant proteins, delivering health benefits like cholesterol reduction and immune support. As consumer demand for sustainable options grows, the potential for innovation in plant protein-mushroom hybrids expands, providing healthier and eco-friendly food choices. This study focuses on developing hybrid potato protein-mushroom products to assess their viability as appealing alternatives to animal-based meat by examining the interactions between these ingredients and optimizing their functional and sensory properties. Initially, we characterized the individual ingredients—potato protein, oyster mushroom (Pleurotus ostreatus), and shiitake mushroom (Lentinula edodes)—to assess their physicochemical properties and suitability for food product development. These mushroom varieties were selected due to their popularity, high nutritional value, and widespread availability, making them ideal candidates for creating hybrid meat alternatives. Following this, hybrid products with a total solids content of 20% (w/w) were created by combining potato protein at 10% or 15% (w/w) with powdered mushrooms at 10% or 5% (w/w) in aqueous solutions containing 100 mM NaCl. To characterize the ingredients and understand their interactions, a series of analyses were conducted to provide insights into how potato proteins and mushrooms react when combined. These analyses aimed to evaluate their charge characteristics, thermal behavior, texture development, and visual appeal. By examining these factors, we aimed to understand the mechanisms that contribute to the stability and functionality of the protein-mushroom hybrids, helping to optimize their properties for better food product development.