Traditionally, nonprintable food materials are a class of food ingredients that often require additives to enhance printability. Nonprintable foods are those food ingredients of our day-to-day life that comprises a complex association of macro and microelements in a fibrous matrix. It is essential to understand the key factors that impart nonprintability. This chapter describes the underlying biophysics of nonprintable food ingredients and various preprocessing steps employed in improving printability. Various hydrocolloids of plants, animals, and microbial origin that are used to enhance printability and their associated binding mechanism are detailed. The effect of heat on the chemical transition of materials such as hydration, gelation, gelatinization, colloidal formation, and emulsion on the poststability of the 3D printed construct in imparting the printability is described. Certainly, the present chapter provides a broad discussion on the printability of various food ingredients of nonprintable categories and their scope in the food industry. Further, the synergistic effects of natively printable materials in enhancing the printability of nonprintable foods are highlighted with possible postprocessing requirements to yield edible 3D printed foods. Hence proper understanding of the biophysics of nonprintable foods results in a promising solution in adding up a variety of novel cuisines from nonprintable foods using 3D printing.