Fat substitutes are one of the hot topics in the current research on low-fat processed meat products. Fat substitutes can not only effectively reduce the fat content of meat products, but also maintain or improve the sensory quality of meat products. This paper concentrates on the influence and mechanism of fat on the texture and flavor of meat products, and reviews the classification of fat substitutes and their application in meat products with a focus on solid fat substitutes and the challenges faced in their future development, in order to provide references for the research and application of solid fat substitutes.