Abstract: In order to explore the full potential of Camellia oleifera seed cake protein (COSCP), this paper reviews the nutritional value, functional properties, bioactivity, functional modification, and food applications of COSCP, which revealed that COSCP is a food ingredient with high nutritional value, excellent functional properties, and sustainability, poised to play a key role in the development of functional foods and ingredients. The present paper sets out the current research priorities for COSCP, including the development of efficient extraction techniques; the deepening of understanding of its functional properties to enable innovative applications across food categories; and the exploration of its nutritional composition and potential health benefits. In addition, future research should concentrate on the advancement of fast-moving consumer goods development, the conducting of consumer acceptance studies, the assessment of environmental impacts, the investigation of effective methods to enhance COSCP stability and palatability, and the optimisation of its functional characteristics for a range of food applications. The above findings provide significant references for the high-value utilisation of camellia seed cake meal.