Abstract: Recently, protein fibrillization has attracted widespread attention due to its ability to endow food with good functional properties and better stability. Protein fibrils, a kind of food raw material with wide application prospect, can be self-assembled under proper external conditions. To comprehensively understand food protein fibers, this paper provided a review of research progress in the self-assembly, structural characteristics, sources, and functional properties of food protein fibers. We highlighted the fibrillation conditions, the mechanism of self-assembly, the functional properties (including physicochemical properties and biological activity), and applications in the food industry of protein fibrils. Finally, building upon existing research, we innovatively provided new insight into the research trends of protein fibrils, aiming to provide reference for their high-quality application in the food industry.