Planned activities: (i) formulate novel plant-based inks with tunable properties for 3D food printing (3DFP), (ii) characterize inks’ properties, (iii) conduct 3DFP experiments of plant-based meat, and (iv) evaluate the printing quality from quality-control parameters. The experiments were planned to reveal operating windows for inks’ properties and governing parameters. This knowledge could change the way 3DFP processes are designed nowadays.