Pea protein isolates (PPI) and rice protein isolates (RPI) were used as meat extenders at different concentration levels (3%, 6%, 9%, and 12%) for the development of chicken nuggets and evaluation of their physicochemical and sensory properties. Protein value of pea and rice protein‐enriched nuggets ranged between 32.84%–39.31% and 39.23%–48.49%, respectively, which was high as compared to the control (34.99%). Moisture level ranged between 53.72% and 59.02%. Addition of proteins did not show any effect on pH and ash contents of nuggets. All the treatments displayed significant increase in water holding capacity and decrease in cooking loss compared to the control samples. Cooking loss in PPI and RPI extended nuggets was found between 5.01%–11.12% and 3.85%–7.54%, respectively. There was no significant difference in the textural characteristics of extended nuggets. All treatments involving RPI gave high scores for “overall acceptability” of sensory score. However, PPI showed substantial issue in flavor in nuggets. Practical application Food insecurity has become the biggest challenge of the developing countries as about 60% of the world population is suffering from protein deficiency. The leading factor responsible for the unavailability of meat to poor peoples is the high cost of meat and meat products. Increasing population, uncertain crop yield, and high cost of animal‐based products have prompted the food industry to identify non‐meat protein sources to incorporate in traditional meat formulations. So, inclusion of vegetable proteins like rice and pea proteins in meat formulations not only enhance the nutritional value but also provide a vehicle to promote the use of plant proteins to maintain target protein intake. There is a need to find economical sources of protein having positive impact on sensory properties of meat. In this regard, pea and rice protein isolates were used in order to prepare good quality and nutritious product with acceptable sensory score.