Most carbohydrates in beans are starch. The structure and physicochemical properties of starch can directly affect the research and application of bean starch products. The work aims to draw corresponding conclusions by consulting and summarizing the research progress of a large number of literatures. The research progress of the physicochemical properties, molecular structure, functional properties, particle properties and performance changes of bean starch and its application status in various fields were summarized. A large number of literature results showed that, the composition and structure of bean starch would have a great impact on its physicochemical properties, functional properties and application in various industries. The research progress of bean starch at home and abroad and its application in various industries in recent years are reviewed and systematically explained, providing reference basis for the future experiment research on the bean starch.