Consumers are now seeking ethical, sustainable, and nutritious food options to enhance both personal health and environmental well-being. This shift has prompted a transformation in food industries of all sizes, transitioning towards developing a new generation of plant-based products to meet evolving consumer preferences. Bean proteins sourced from the Himalayan region offer a promising alternative to animal and cereal based proteins for various food applications. These proteins are abundant, cost-effective, sustainable, have low allergenic potential, and are widely accepted by consumers, boasting a protein content ranging from 20-32%. Alkaline extraction is a widely used method for isolating proteins due to its cost-effectiveness. However, the alkaline pH can impact the techno-functional properties, structural flexibility, and amino acid contents of proteins. Therefore, optimizing the alkaline pH is crucial for obtaining high-quality native proteins. While native proteins may have limitations in terms of solubility, nutritional property, and digestibility.  These properties can be tailored through various techniques, including chemical modifications and amyloid fibril formation. Notably, novel approaches like chemical glycosylation and fibrillation techniques remain largely unexplored for their potential in improving protein functionality. These modified proteins, with tailored functionalities, can be vital in stabilizing emulsions. In addition, modified bean proteins present a potentially beneficial pathway for the development of meat analogues. The objective is to create plant-based alternatives that closely mimic animal products in terms of look, texture, taste, feel, and function. The challenge lies in replicating the complex sensory and functional qualities of animal products using only plant ingredients.