The utilization and value-added of agricultural by-products have been highlighted for the novel development of food and non-food products nowadays. This study aimed to produce the dried plant-based meat prototype using banana peels to substitute the textured vegetable protein (TVP) and characterize their properties. Banana peels (state 2 or 3 of maturity) were collected and washed to reduce contamination. The pesticide residues and the characteristics (chemical composition and antioxidant activity) of banana peel were analyzed before use. The meat sample (mixed with ingredients such as TVP, banana peel, sugar, salt, pepper, and other components) was prepared, shaped, and dried in the oven (at 80oC) until the moisture content was lower than 15% and divided for four treatments with different proportions of TVP and peels at the concentrations of 0, 25, 50, and 75 %w/w. The physical and physicochemical properties (color, pH, Aw, texture profile), chemical compositions, biological activity, microbiological test, and sensory evaluation (color, flavor, texture, appearance, and overall liking as well as acceptability) were determined. The results revealed a significantly reduced L * , a * , and b * value (p<0.05) with an increase in banana peels added ratio. The different pH and Aw values were not observed in all treatments (p>0.05). There was no significant difference (p>0.05) was observed in protein content among group treatments compared to the control. The meat sample showed a slightly softer texture when compared to the control (p<0.05). There were no pathogenic microorganisms observed in the meat samples. The overall liking (obtained from 30 panelists) was moderately desirable (5.50 points) from the consumer testing. Moreover, 50% (w/w) of substitution showed the highest score (43.3%), while the control was 33.3% on the acceptability test. According to the results, banana peels could be used as an alternative ingredient for substitute TPV in plant-based meat products. These findings could be helpful for the fundamental data to develop plant-based meat to meet consumer requirements.