Blending is a promising strategy during the partial replacement of plant with animal proteins. This, however, may lead to alteration in the technofunctional properties of the resultant blends. In this study, soy, rice and pea protein concentrates (SPC, RPC and PPC, respectively) were blended with milk protein concentrate (MPC) at different ratios: 25:75, 50:50 and 25:75 and the technofunctional properties relevant to their emulsification behaviour, e.g., emulsion stability, viscosity and water and oil binding capacity, were investigated. At equivalent concentrations, the plant protein concentrates had higher apparent viscosities compared to MPC and the blends. RPC-MPC, at all ratios, had a lower oil binding capacity when compared with the SPC-MPC and PPC-MPC blends. Plant protein-MPC blends showed higher emulsion stability compared to the individual plant protein concentrates. Blending MPC with plant protein concentrates resulted in promising improvements in emulsification behaviour of relevance to different composite protein ingredient applications.