Starch is a crucial part of the human dietary regimen. Still, its restricted water solubility, low viscosity, and weak heat stability are unfavorable physicochemical characteristics that restrict its use in food applications. So, in the 21st century, green and novel technologies such as cold plasma technology (CPT) and plasma-activated water (PAW) have been employed for starch modification to improve the starch's physicochemical, digestibility, functional, structural, and thermal properties. This article provided an in-depth evaluation of the use of cold plasma intervention in starch systems. Moreover, starch was modified due to cross-linking, plasma etching, and depolymerization mechanisms mediated by plasma species. We may conclude that CPT and PAW are substitute methods for changing starch characteristics.