Abstract: High-moisture extrusion texturization of vegetable protein, a novel food processing technology, has been developed recently. This technology is used widely in food and feed processing. In this paper, investigation interrelated is discussed. The definition and technical difficulties of this technology are introduced. The relationships between extrusion parameters and optimization of extrusion parameters, methods for evaluating extrudates and mechanism of forming fibrous texture are summarized in details. Scientific definition of “high moisture” in “high moisture extrusion” needs the scientific basis. Standardizing methods of evaluating extrudates and developing extrusion technology with regard to the plant proteins need to be focused on in future from the practical point of view.