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The pseudostem of the banana plant is known as gedebong. In Bali, one of the traditional foods that has gained recognition in the tourism sector is made from this ingredient. Recently, Gedebong Delight has emerged as a local food innovation that utilizes the pseudostem of the Balinese Kepok banana as a low- cholesterol plant-based meat alternative. This study aims to examine the potential of the Balinese Kepok banana pseudostem as a raw material for developing healthier food products, particularly for vegetarian diets. The research methods include literature review, experimental testing, hedonic testing, and preference testing. The results of the study indicate that Gedebong Delight made from Balinese Kepok banana pseudostem is high in fiber, low in fat, and cholesterol-free, making it a promising healthier alternative to animal-based meat. The product has a meat-like texture and is capable of absorbing seasonings effectively, leading to good organoleptic acceptance among consumers, as hedonic tests show that most respondents or panelists gave positive evaluations in terms of taste, aroma, and texture, while preference tests reveal that respondents highly favor the product when it is prepared with mildly seasoned (not overly spicy) flavors. Furthermore, the development of Gedebong Delight not only contributes to plant-based food diversification but also supports sustainability principles by utilizing agricultural waste into a value-added product. In conclusion, this innovation can serve as an alternative solution for people adopting healthy dietary patterns, such as vegetarians or individuals at risk of cardiovascular diseases, and therefore, Gedebong Delight holds significant potential to be developed as a functional food product based on local wisdom and to compete in the modern market.