To study the aroma and texture of different plant-based protein meat, the semi-products of plant-based protein meats (SPBMs) made from three kinds of plant protein powder (peanut, wheat and pea protein powder) were conducted by high-temperature screw extrusion technology at different temperature control zones. The aroma compounds and texture property of the SPBMs with the highest preference were analyzed by gas chromatography-mass spectrometer and texture analyzer, respectively. Sensory evaluation results showed that the optimal forming zone temperatures of peanut, wheat and pea SPBMs were 140℃, 100℃ and 150℃, respectively. These SPBMs had strong aroma attributes in bean-like aroma, beany and fatty notes. The pea SPBM had the strongest bean-like aroma. The characteristic aroma-active compounds of peanut SPBM were 1-heptanol, (2E,4E)-decadiena and benzaldehyde. The characteristic aroma-active compounds of wheat SPBM were 2-heptanone, 1-heptanol and (E)-2-nonenal. The characteristic aroma-active compounds of pea SPBM were 2-heptanone, 2-decanone, 2-ethyl-3,5-dimethyl-pyrazine and 2-ethyl-3,6-dimethyl-pyrazin. Comparison result of different rehydration method showed that peanut and pea SPBMs were suitable for rehydration at 50℃, while wheat SPBM was suitable at room temperature (25℃). Wheat SPBM had the highest intensity of hardness, gumminess and chewiness after rehydration, while pea SPBM had the lowest intensity of hardness, gumminess and chewiness. These findings provided the scientific research basis for the flavor improvement and application of SPBMs.