As a new technology in the field of food science, three-dimensional (3D) printing technology has tremendous development potential due to its rapid prototyping capabilities, suitability for complex structures, and customization. Proteins, lipids, and other edible substances are generally used as materials in 3D food printing, but not all ingredients can be printed or processed well. 3D food printing technology, the properties of 3D printing materials, common food additives and their effects on rheological properties, processing properties, and nutritional properties of print materials are reviewed in this paper. This study would provide a scientific basis for the application of 3D food printing technology in the food field and theoretical references.