Abstract: Based on wheat protein-based high-moisture plant protein extrudates, this study explores the effects of wheat gluten hydrolysates with different degrees of enzymatic hydrolysis on the digestibility characteristics of these plant protein extrudates. Though simulated static in vitro digestion experiments, the protein digestibility, particle size distribution, microstructure, amino acid composition, and protein molecular weight characterization of digestive products from different extrudates were measured to assess the changes in digestibility characterization of plant protein extrudates due to enzymatic hydrolysis pretreatment. The results showed that as the degree of protease hydrolysis of wheat gluten protein increased, the protein digestibility of the plant-protein extrudates during the simulated oral, gastric, and intestinal stages improved. The average particle size of digestive fluids gradually decreased, more free amino acids were released, polymer subunit bands weakened, and low-molecular-weight subunit bands were enhanced. Pretreatment of wheat gluten protein with different degrees of enzymatic hydrolysis can enhance the digestibility characteristics of its plant-protein extrudates at various digestive stages, which will be beneficial for improving the absorption and utilization efficiency of high-moisture plant-protein extrudates.