Plant Based Ingredients to make edible inks for 3D food printing might help solve issues about food quality, food nutrition, and sustainability of food. We examine the molecular, functional, & nutritional characteristics of different plant proteins, plant Fibers & Hydrocolloids to determine their potential & their use as food industry. Additionally, we look at the possibilities of plant protein-based edible inks for 3D printing applications, where a material's form or other characteristics might alter over time to allow for precise issue profiles & texture modulations. Because of their superior structure-forming capabilities, and also their functional & nutritious qualities, Wheat gluten, pea protein, Lentil protein & soy proteins are frequently utilized as an ink for the 3D food printing applications. The use of 3D printing technology to create texture & improve probiotic & nutrient encapsulation in plant-based compositions was emphasized. Recent developments in 3D printing have been documented using edible smart materials that have been subjected to air-drying and microwaving processes. It was determined that the market sector for plant-based foods will be disrupted in three ways by 3D printing, Plant based meat, Personalized nutrition & Sustainability. This review addresses the latest developments in plant-based functional ingredients, or non-traditional food sources, that can be used as basis materials for 3D ink formulations & attention to the novel ingredients, their physiological role, and how their inclusion affects the product's rheological, structural, and printing qualities. 3D food printing has shown remarkable results in providing individualized nutrition and customized foods