Abstract: Flavonoids are abundant in plants and exhibit a series of potential beneficial biological activities due to their structural specificity, including hypoglycemic and cholesterol-lowering effects. In addition, flavonoids have attracted much attention because they can be used as antioxidants, anticancer agents or antimutants with important biological functions, which also enables them recognized as potential nutrients. Therefore, flavonoids have been used as functional food components and applied in various foods. Plant protein has been utilized as food ingredient as it has many advantages, such as wide sources and low prices. In addition, It can be modified by grafting, compounding and polymerization, thereby improving the characteristics of some components of food. Plant protein has become a research hotspot because of its potential health benefits and positive impact on the environment. It has been used as a natural emulsifier to prepare emulsion-based delivery system. Plant proteins and flavonoids are two important components in food matrix, and their interaction and related changes are of great significance in food processing. Flavonoids have aboriginal binding affinity to plant proteins and cross-linked through covalent or non-covalent interactions to form soluble and insoluble plant protein-flavone complexes with unique physical and chemical properties and change the chemical structure of the reactants. This phenomenon spontaneously occurs in most of food systems. These compounds are increasingly being explored as functional food ingredients. In the process of food processing, these interactions affect the functional properties of proteins as well as the sensory and nutritional properties of foods. It can also be used to delay the degradation of effective bioactive components in foods. Most scholars in China and abroad have studied the interaction between plant proteins and flavonoids and confirmed that the exact mechanism of this interaction is helpful to improve food processing conditions and nutritional potential. By listing the research in recent years, this paper reviews the interaction mechanism between plant protein and flavonoids and the analytical techniques for the interaction between plant protein and flavonoids, including UV-visible absorption spectroscopy, fluorescence spectroscopy, circular dichroism, differential scanning calorimetry, molecular docking, and nuclear magnetic resonance. Besides,this artical shows the research progress on the effects of plant protein on the functional properties of food components such as antioxidant activity, solubility, and emulsification. This paper is expected to further study the binding characteristics of plant protein-flavonoids in food processing and storage, and provide a reference for improving the bioactivity and bioavailability of plant protein-flavonoids interaction.