In recent years, plant-based food products, such as plant-based beverages, ice-cream, and yogurt, have been much admired by health and environment conscious consumers due to their sustainability and health benefits. This industrial collaborative project aims to optimize grinding processing to treat plant proteins of different sources to achieve sufficient particle size reduction, while avoiding the adverse impact on the product physicochemical and functional properties. The knowledge generated from this study will allow industry to precisely control the grinding parameters for new food development for different plant sources.