The focus of much of our recent work is on exploring the functionality of plant-based protein extracts, to contribute to the Protein Transition. Plant proteins have a far more complex behavior than the dairy- or meat-based proteins they are intended to replace. They tend to perform worse with respect to foaming and emulsifying behavior, and sourcing for functional plant-based protein ingredients with resource-efficient and sustainable production methods remains a big challenge. During extraction and processing the structure of plant proteins is often significantly affected, leading to a further decrease in nutritional and functional properties. A wide range of physical, chemical and biological (e.g. fermentation) methods have been applied in an attempt to improve functionality. New plant-based products are entering the market continuously, but their development is mostly based on trial-and-error approaches, and a consistent approach to go from starting materials to products, which is robust with respect to source variations, is still missing. We are using multidisciplinary multiscale approach, for a range of pulses and seeds, to establish the generic link between structure and functionality for these proteins and identify the optimal processing and modification methods. This knowledge can lead to a more targeted and faster design of new plant-based products, with optimized nutritional, functional, and sustainability attributes.