Pea protein

What the research shows

No concerns

none of the findings here link it to harm

A protein taken from yellow and green split peas.

It thickens, foams, or holds together foods, and adds protein.1

What research says

Studies in people

  • Open question

    Muscle damage markers2

    In men who exercised hard, pea protein did not clearly reduce muscle damage markers, though whey protein did.

  • No harm found

    Muscle soreness after walking4

    In older adults, pea protein taken for 13 days did not reduce muscle damage markers after long walks.

  • Open question

    Cholesterol levels5

    In people, pea protein with oat fibre or apple pectin lowered cholesterol, but pea protein alone did not.

  • Benefit

    Muscle building after exercise6

    In people, pea protein helped muscles rebuild after exercise just as well as the other proteins tested.

  • Benefit

    Blood sugar after meals7

    In healthy adults, pea protein added to a sugary drink lowered blood sugar and raised insulin.

Animal and lab studies only

  • Benefit

    Blood sugar after eating12

    In lab studies, noodles with denatured pea protein released less glucose, though texture and taste stayed the same.

  • Benefit

    Gut inflammation in mice13

    In mice, replacing animal protein with soy and pea protein led to less gut inflammation.

How it’s made and used

  • Blood amino acid response3

    Pea protein and whey both raised amino acids in the blood, but whey raised leucine more.

  • Amino acid balance8

    Pea protein has a well-balanced mix of amino acids, including high levels of lysine.

  • Taste and flavour9

    Pea protein can taste beany, grassy or bitter, and scientists are working on ways to improve that.

  • Taste of plant drinks10

    Fermenting pea protein drinks with certain bacteria cut bitterness and boosted umami and salty flavors.

  • Fats causing bitterness11

    Certain fats and fat breakdown products in pea protein are what make it taste bitter.

The signal at the top counts the findings in people and in animal and lab studies. A concern in studies of people outranks animal and lab studies, and “No concerns” needs at least one finding in people. When most findings in people point one way, the page leans that way (“Mostly”), and every finding is still shown. Findings whose study type is not stated are shown but not counted. This page is a reference, not medical advice. It describes what regulators and published research say. Talk to a doctor or dietitian about your own diet.

Products

The 6 most-scanned of 5,113 products on Open Food Facts that list pea protein.

  • Barista Hafer alpro · 1 L 1 additive
  • Protein Thin Bagels Warburtons · 4x60 g 7 additives
  • Sliced Hot & Spicy Chicken Eastman's Deli Foods 0 additives
  • Sliced White Sourdough Bread with Protein Jason's · 580 g 0 additives
  • Organic Protein Orgain · 43.2 oz (2.7 lbs) 1.22 kg 6 additives
  • Veganer Kochschinken Wheaty 1 additive

References

  1. 1Pea protein. Wikipedia. Accessed September 26, 2026. CC BY-SA 4.0.
  2. 2Nieman DC, Zwetsloot KA, Simonson AJ, et al. Effects of Whey and Pea Protein Supplementation on Post-Eccentric Exercise Muscle Damage: A Randomized Trial. Nutrients. 2020;12(8). doi:10.3390/nu12082382
  3. 3Korzepa M, Marshall RN, Rogers LM, et al. Postprandial plasma amino acid and appetite responses to a low protein breakfast supplemented with whey or pea protein in middle-to-older aged adults. Eur J Nutr. 2025;64(2):86. doi:10.1007/s00394-025-03605-0
  4. 4Spoelder M, Koopmans L, Hartman YAW, et al. Supplementation with Whey Protein, but Not Pea Protein, Reduces Muscle Damage Following Long-Distance Walking in Older Adults. Nutrients. 2023;15(2). doi:10.3390/nu15020342
  5. 5Sirtori CR, Triolo M, Bosisio R, et al. Hypocholesterolaemic effects of lupin protein and pea protein/fibre combinations in moderately hypercholesterolaemic individuals. Br J Nutr. 2012;107(8):1176-83. doi:10.1017/S0007114511004120
  6. 6West S, Monteyne AJ, Whelehan G, et al. Ingestion of mycoprotein, pea protein, and their blend support comparable postexercise myofibrillar protein synthesis rates in resistance-trained individuals. Am J Physiol Endocrinol Metab. 2023;325(3):E267-E279. doi:10.1152/ajpendo.00166.2023
  7. 7Thondre PS, Achebe I, Sampson A, et al. Co-ingestion of NUTRALYS(®) pea protein and a high-carbohydrate beverage influences the glycaemic, insulinaemic, glucose-dependent insulinotropic polypeptide (GIP) and glucagon-like peptide-1 (GLP-1) responses: preliminary results of a randomised controlled trial. Eur J Nutr. 2021;60(6):3085-3093. doi:10.1007/s00394-021-02481-8
  8. 8Lu ZX, He JF, Zhang YC, Bing DJ. Composition, physicochemical properties of pea protein and its application in functional foods. Crit Rev Food Sci Nutr. 2020;60(15):2593-2605. doi:10.1080/10408398.2019.1651248
  9. 9Fu A, Liu L, Xiong X, et al. Pea protein: Advances in applications, protein-flavor interactions, and flavor enhancement strategies. Food Res Int. 2026;229:118347. doi:10.1016/j.foodres.2026.118347
  10. 10Spaccasassi A, Utz F, Dunkel A, et al. Screening of a Microbial Culture Collection: Empowering Selection of Starters for Enhanced Sensory Attributes of Pea-Protein-Based Beverages. J Agric Food Chem. 2024;72(28):15890-15905. doi:10.1021/acs.jafc.4c02316
  11. 11Gläser P, Dawid C, Meister S, et al. Molecularization of Bitter Off-Taste Compounds in Pea-Protein Isolates (Pisum sativum L.). J Agric Food Chem. 2020;68(38):10374-10387. doi:10.1021/acs.jafc.9b06663
  12. 12Wee MSM, Loud DE, Tan VWK, Forde CG. Physical and sensory characterisation of noodles with added native and denatured pea protein isolate. Food Chem. 2019;294:152-159. doi:10.1016/j.foodchem.2019.05.042
  13. 13Raffner Basson A, Gomez-Nguyen A, LaSalla A, et al. Replacing Animal Protein with Soy-Pea Protein in an "American Diet" Controls Murine Crohn Disease-Like Ileitis Regardless of Firmicutes: Bacteroidetes Ratio. J Nutr. 2021;151(3):579-590. doi:10.1093/jn/nxaa386