Plant‑based food inks are formulations of edible biomaterials derived from plants for printing customized three‑dimensional (3D) foods or meals. Extrusion‑based 3D food printing has emerged as a promising technique for producing digitally designed meals with tailored geometry, texture, and nutritional composition. These printed structures hold significant potential for personalized nutrition by enabling the development of foods aligned with individual dietary needs, metabolic responses, and sensory preferences. Successful printing and downstream dietary applications depend critically on the functional properties of food inks, including rheological behavior, printability, mechanical stability, and compatibility with nutrient or bioactive incorporation, as well as the selection of printing parameters. This review synthesizes the latest developments in plant‑based ingredients and food‑grade materials suitable for 3D printing, with emphasis on protein isolates, hydrocolloids, fibers, lipids, and fruit‑ and vegetable‑derived matrices. It further examines advances in 3D food printing technologies and their capacity for customization across shape, texture, and spatial nutrient distribution. The integration of artificial‑intelligence (AI)–based health monitoring is discussed as an emerging framework for real‑time dietary adjustment, leveraging biosensors and predictive algorithms to support precision nutrition. Key consumer, safety, cybersecurity, and regulatory considerations are evaluated to contextualize the broader adoption of AI‑guided, 3D‑printed personalized meals. Finally, major challenges and future research directions are identified, including the development of next‑generation printable materials, closed‑loop AI–printer–sensor platforms, clinical validation for chronic disease management, and strategies to improve sustainability and scalability.