Abstract: Due to the excellent physicochemical properties such as emulsification, suspension, and thickening, as well as biological activities such as antioxidant, immunomodulatory, hypoglycemic, anti-inflammatory, and antitumor activities, polysaccharides have been widely used in the fields of biomedicine and food, especially those isolated and extracted from plants. As an economical, safe, and environmentally friendly modification method, probiotic fermentation can improve the structural features and functional properties of plant polysaccharides via secreted enzymes and organic acids produced during metabolism. We hope that this work could provide reference and help for the development of plant-based functional drinks via probiotic fermentation, which is mainly based on discussing the effects of probiotic fermentation on structural features, physicochemical properties, and bioactivities of plant-based polysaccharides presently.