Abstract: High pressure processing (HPP) is a novel non-thermal food processing technology with successful commercial applications in various product categories, but its application in solid and semi-solid foods is relatively limited. This paper analyzes the current application status of HPP in solid and semi-solid foods by surveying domestic and international HPP products and literature data. It summarizes the safety control effects of HPP on microorganisms such as vegetative cells, bacterial spores, fungal spores, and viruses in solid and semi-solid foods, as well as the regulatory mechanisms for altering food texture properties by changing cell structure, endogenous enzyme activity, or gel properties. Furthermore, we proposes common technical challenges and possible solutions in HPP solid and semi-solid food processing, aiming to provide useful guidance for expanding the applications of HPP technology.