This review discusses the potential of plant protein-derived peptides (PPDP) as a sustainable source of bio-functional peptides for human health. Despite significant research on PPDP, their commercial utilization remains limited. The article covers various plant sources, including legumes, cereals, pseudocereals, seeds, and nuts, highlighting their protein content and nutritional benefits. It also explores biotechnological methods for PPDP extraction, such as microbial fermentation and enzymatic hydrolysis, and their impact on peptide stability and bioavailability. The functional properties of PPDP, including foaming, emulsifying, and water-holding capacities, are discussed, along with their biological activities such as antimicrobial, antioxidant, antihypertensive, hypocholesterolemic, immunomodulatory, and anti-inflammatory effects. The stability of PPDP under different food processing conditions, such as temperature and pH, is analyzed, and the influence of additives like salt and sugar on peptide stability is examined. Finally, the bioavailability of PPDP in the gastrointestinal tract is discussed, emphasizing the importance of understanding peptide digestion and absorption for their effective use in food products.This review discusses the potential of plant protein-derived peptides (PPDP) as a sustainable source of bio-functional peptides for human health. Despite significant research on PPDP, their commercial utilization remains limited. The article covers various plant sources, including legumes, cereals, pseudocereals, seeds, and nuts, highlighting their protein content and nutritional benefits. It also explores biotechnological methods for PPDP extraction, such as microbial fermentation and enzymatic hydrolysis, and their impact on peptide stability and bioavailability. The functional properties of PPDP, including foaming, emulsifying, and water-holding capacities, are discussed, along with their biological activities such as antimicrobial, antioxidant, antihypertensive, hypocholesterolemic, immunomodulatory, and anti-inflammatory effects. The stability of PPDP under different food processing conditions, such as temperature and pH, is analyzed, and the influence of additives like salt and sugar on peptide stability is examined. Finally, the bioavailability of PPDP in the gastrointestinal tract is discussed, emphasizing the importance of understanding peptide digestion and absorption for their effective use in food products.