This study presents an innovative approach that combines enzymatic digestion with AI-driven optimization to produce pumpkin seed (Cucurbita pepo) metabolites that resemble those of chicken. Proteolytic enzymes, such as subtilisin, a mix of leucine aminopeptidase and glutamyl endopeptidase, and glutaminase, were used to break down the protein matrix and release key amino acids, with glutamate standing out for its umami-enhancing properties. Using AI-optimized reaction conditions reduces the number of trials needed and maximizes the production of desired metabolites. Metabolomic analyses revealed a substantial increase in compounds such as alanine and cysteine and the release of umami-boosting nucleotides (GMP and IMP). Sensory analyses showed that plant-based nuggets enriched with digested pumpkin seed flour exhibited flavor characteristics and acceptance levels comparable to traditional chicken nuggets. This approach highlights the potential of AIoptimized enzymatic technology to develop sustainable and appealing food alternatives, aligning with the growing demand for plant-based products that replicate the sensory experience of animal-based foods.