Infant formulas (IF) are the only source of nutrition for infants who cannot be breastfed from their mothers. There is currently a growing interest for these sensitive products, in order to control more carefully their quality and design their composition with regard to sustainable development concern. The aim of this work was to study how a partial substitution of dairy proteins by plant proteins influenced the functionality and the digestibility of IF. Three IF were developed with identical composition, except that 50% of the proteins were whey proteins in the “reference IF”, and pea or faba bean proteins in the “plant IF”. Homogenization and drying steps parameters were investigated at a semi-industrial scale (IF flow rate around 100 kg.h-1). The process influence was assessed through the IF microstructure using confocal microscopy, and the protein digestibility using a dynamic in vitro digestion model. The results showed that the emulsion structure differed depending on the protein type source that did not lead to the same stabilization of the fat droplets. It simultaneously affected the viscosity of the IF and consequently the drying parameters. Last, differences in terms of protein hydrolysis rate were observed mainly during the gastric phase compared to the end of the digestion. This study provides new insights on the impact of the substitution of protein source in IF. It showed that plant protein sources could be good candidates for dairy proteins substitution in IF, both from a processing and nutritional point of view.