Plant-based products are created with the aim to replace meat with raw materials that produce similar taste and texture as the meat product. Research utilizing kepok banana flower and brown lentil has never been done while it has the potential to be made into plant-based meatballs. Utilization of wheat gluten as binder is increasing in popularity due to their ability as texturizer. The objectives of this experiment were to study the effects of brown lentil substitution towards physicochemical properties of kepok banana flower meatballs and the effects of wheat gluten in binder formulations towards the physical properties of the plant-based meatballs. Brown lentil was able to be used as kepok banana flower substitute up to 60%. The preferred formulation of plant-based meatball belongs to the 40:60 kepok banana flower to brown lentil ratio with 10.24% protein content, 105.68% cooking yield, and 47.20 lightness value. The preferred binder formulation belongs to 3% ISP + 25% wheat gluten with 52.94% water holding capacity, 5.99% dietary fibre content, the multiple-paired comparison test showed as closest to comparable compared to reference and the organoleptic hedonic test showed neutral towards beany taste, hardness, chewiness, and overall acceptance (4.10, 4.27, 4.57, and 4.43, respectively).