Proteins represent a fundamental and structural component of a food system. They play a role in determining the functionality and overall sensory quality of any food. In meat, especially seafood, myofibrillar proteins play a pivotal role in determining the value and functionality. Proteins, being amphipathic, are involved in several interfacial interactions, making them versatile ingredients in animal and plant-based formulations. However, native proteins often exhibit limitations in solubility, stability, or processing performance, which could be improved through modification. This article provides a brief overview of protein modification types, their uses, and significant advantages they offer in improving functionality. A detailed discussion of all the types of modifications currently used in the food processing industry was mentioned. Strategic modification of proteins will help in the optimization of food quality, functionality and innovation of new products. Modification also plays a key role in the formation of restructured meats, especially in the development of plant-based meats. Growing consumer demand for plant-based meats has been driving the search for promising alternatives to convert valuable plant proteins into products that mimic the meat texture while maintaining product integrity.