Pea Flour Market – Global Industry Size, Share, Trends, Opportunity, and Forecast, Segmented By Category (Organic, Inorganic), By Type (Green, Yellow, Maple, Marrowfat), By Distribution Channel (Direct Sales, Indirect Sales), By Region, By Competition, 2021-2031F

Forecast Period	2027-2031
Market Size (2025)	USD 21.39 Billion
CAGR (2026-2031)	6.23%
Fastest Growing Segment	Organic
Largest Market	Asia Pacific
Market Size (2031)	USD 30.74 Billion

Market Overview

The Global Pea Flour Market will grow from USD 21.39 Billion in 2025 to USD 30.74 Billion by 2031 at a 6.23% CAGR. Pea flour is a gluten-free powder derived from the milling of roasted or raw yellow or green field peas and serves as a functional ingredient in the food manufacturing sector. The expansion of this market is primarily supported by the fundamental nutritional requirement for non-allergenic protein sources and the industrial need for cost-effective fortification in bakery and pasta products. These core drivers foster sustained adoption distinct from transient consumer fads, as manufacturers increasingly rely on the ingredient to enhance texture and nutritional profiles without compromising formulation costs.

However, the industry faces a significant challenge regarding supply chain volatility caused by inconsistent climate patterns that impact raw material availability. Secure access to high-quality crop yields is critical for maintaining processing schedules and price stability. According to the USA Dry Pea & Lentil Council, in 2024, pea production in Canada was estimated to reach 3.01 million tons following improved market conditions. While this production volume helps alleviate immediate sourcing deficits, the recurring risk of weather-related yield fluctuations remains a potential impediment to long-term market consistency.

Key Market Drivers

The exponential growth of the global plant-based protein and vegan market serves as the primary commercial catalyst for the pea flour industry, elevating the ingredient from a niche allergen-free alternative to a central component in meat analogues and clean-label formulations. As food manufacturers seek functional substrates that mimic the fibrous texture of animal muscle without compromising nutritional density, pea flour has become indispensable for its high protein content and neutral taste profile. This surging industrial requirement has necessitated rapid infrastructure scaling among key processors to secure long-term processing capabilities. For instance, according to Roquette, in November 2024, the company announced a capital expansion to double the production capacity of its Manitoba processing plant, which currently handles 125,000 tonnes of peas annually, explicitly to address the rising demand for plant-based ingredients in North American and global markets.

Simultaneously, the expansion of utilization in premium pet food and animal feed provides a critical, high-volume foundation for the market, functioning as a stabilizing counterweight to the more volatile human food sector. In grain-free pet formulations, pea flour is increasingly favored as a binder and carbohydrate source that offers superior digestibility compared to traditional fillers like corn or soy. The dominance of this sector is statistically profound; according to Pulse Canada, in October 2024, the pet food industry accounted for approximately 83 percent of the global demand for pea protein derivatives, a consumption scale that fundamentally underpins the economic viability of pea milling operations. To support this dual expansion in both human and animal applications, agricultural output has ramped up significantly; according to Statistics Canada, in December 2024, domestic production of dry field peas was projected to reach 2.99 million tonnes, ensuring a robust raw material supply to meet these escalating processing needs.

Download Free Sample Report

Key Market Challenges

The primary impediment to the sustained expansion of the Global Pea Flour Market is the vulnerability of the supply chain to inconsistent climate patterns, which directly dictates raw material availability. Food manufacturers require a stable and predictable flow of ingredients to maintain production schedules and manage formulation costs effectively. When adverse weather events disrupt crop yields, the resulting volatility in pea flour supply forces processors to face price spikes and procurement shortages. This uncertainty makes it difficult for large-scale bakery and food companies to fully integrate pea flour as a permanent staple in their product lines, as they cannot risk production stoppages due to ingredient scarcity.

This dependency on regional crop performance creates a fragile market environment where yield fluctuations can rapidly alter the competitive landscape. According to the USA Dry Pea & Lentil Council, in 2024, dry pea production in the United States was estimated to reach 963,900 tons. While such domestic figures indicate a significant manufacturing base, they also highlight the market's heavy reliance on specific growing regions delivering successful harvests annually to satisfy industrial demand.

Consequently, the inability to guarantee consistent raw material volume acts as a bottleneck for broader market penetration. Without a buffer against weather-induced supply shocks, the industry struggles to assure long-term price stability to end-users. This lack of reliability hampers the sector's ability to capitalize on the rising demand for plant-based proteins, as manufacturers may hesitate to expand product portfolios dependent on an ingredient with a volatile supply history.

Key Market Trends

The emergence of regenerative agriculture ingredient branding is transforming the Global Pea Flour Market as manufacturers increasingly leverage sustainability metrics to differentiate their products. Food brands are actively seeking pea flour sourced from suppliers that utilize soil-restorative farming practices, allowing them to market end-products with verified low-carbon claims. This trend moves beyond simple organic certification to rigorous lifecycle assessments that quantify environmental impact, appealing to eco-conscious consumers who prioritize climate-friendly supply chains. According to Puris, February 2024, in the '2024 Impact Report', their U.S.-grown peas demonstrated a carbon footprint of just 0.2 kg CO2e per kilogram, highlighting the significant emissions reduction potential available to formulators compared to other protein crops.

Simultaneously, the rise of pea flour fortification in hybrid wheat products is gaining momentum as the industry seeks to improve the nutritional profile of staple foods through pulse-cereal convergence. This trend involves blending pea flour with traditional grain flours to enhance protein content and amino acid balance without requiring a complete shift to gluten-free formulations. This innovation is driving significant investment into processing techniques that ensure the seamless integration of pulse ingredients into bakery supply chains without altering taste or texture. According to Protein Industries Canada, November 2024, in the 'Growing Opportunity' announcement, the organization launched a call to invest $10 million specifically into projects focused on blending pulses and cereals to create the next generation of high-protein ingredients.

Segmental Insights

The Organic segment represents the fastest-growing category within the Global Pea Flour Market, driven by an accelerating consumer shift toward clean-label and transparent food ingredients. This robust expansion is primarily fueled by heightened health consciousness, as buyers increasingly avoid synthetic pesticides and fertilizers associated with conventional farming. Furthermore, stringent certification standards enforced by regulatory bodies such as the USDA and the European Commission validate product authenticity, significantly bolstering consumer trust. Consequently, food manufacturers are rapidly incorporating organic pea flour into premium bakery, snack, and meat-substitute products to align with these evolving dietary preferences.

Regional Insights

Asia Pacific maintains a dominant position in the Global Pea Flour Market, driven by robust manufacturing capabilities and high consumption of pulse-based products. China anchors the region as a primary processing hub, leveraging efficient production infrastructure to supply both domestic and international sectors. Simultaneously, India’s large population and cultural preference for vegetarian diets ensure sustained demand for high-protein flour alternatives. The market is further propelled by the rising adoption of gluten-free and clean-label lifestyles, which has accelerated the incorporation of pea flour into bakery goods, noodles, and functional snacks across the region.

Recent Developments

• In July 2025, Avena Foods Limited launched a new line of pulse and oat ingredients verified under its proprietary Avena RegenAg Protocol. This product range includes sustainably grown yellow pea and lentil ingredients that offer full traceability from the farm to the processing facility. The protocol verifies that the ingredients are sourced from growers who implement regenerative agriculture practices designed to improve soil health and reduce carbon footprints. This launch addresses the increasing consumer preference for environmentally responsible food supply chains and provides manufacturers with certified sustainable pea flour and ingredient options for their formulations.
• In November 2024, Ingredion Incorporated and Lantmännen entered into a long-term strategic collaboration to develop and commercialize a portfolio of plant-based protein isolates derived from yellow peas. Under the terms of the agreement, Lantmännen committed to investing over €100 million to construct a state-of-the-art production facility in Sweden, which is scheduled for completion by 2027. Ingredion will leverage its global commercial network to handle the sales, product innovation, and marketing of the new pea ingredients. This partnership aims to meet the European market's growing demand for sustainably sourced, high-quality pea protein isolates and addresses functional needs in various food applications.
• In November 2024, Roquette Canada announced a significant expansion of its pea protein processing plant in Portage la Prairie, Manitoba, with the objective of doubling its production capacity. Supported by funding from the Sustainable Canadian Agricultural Partnership, the company invested in new equipment to enhance efficiency and process a higher volume of locally grown yellow peas. This initiative reinforces the facility's status as the world's largest of its kind and strengthens the supply chain for sustainable plant-based ingredients. The expansion aligns with the company's strategy to foster innovation and meet the rising global demand for pea-based protein and flour products.
• In October 2024, a consortium comprising Daiya Foods, Ingredion, and Lovingly Made Flour Mills announced a collaborative project to improve the taste, texture, and nutrition of plant-based cheese products using Canadian pulses. Facilitated by a co-investment from Protein Industries Canada, the initiative focuses on utilizing pea and fava bean ingredients to create superior dairy alternatives. As part of the project, Lovingly Made Flour Mills is tasked with developing innovative extruded pulse ingredients and flours. This collaboration aims to enhance the functionality of pulse-based ingredients and increase the accessibility of high-quality, plant-based food options for consumers.

Key Market Players

• Ingredion
• Grain Millers, Inc.
• AGT Food and Ingredients
• Golden Grain Mills
• A&B Ingredients, Inc.
• Midlands Holdings
• Barry Farm Foods
• Murlidhar Industries
• Bob’s Red Mill Natural Foods
• Informa Markets

By Category	By Type	By Distribution Channel	By Region
Organic Inorganic	Green Yellow Maple Marrowfat	Direct Sales Indirect Sales	North America Europe Asia Pacific South America Middle East & Africa

Report Scope:

In this report, the Global Pea Flour Market has been segmented into the following categories, in addition to the industry trends which have also been detailed below:

• Pea Flour Market, By Category:

• Organic
• Inorganic

• Pea Flour Market, By Type:

• Green
• Yellow
• Maple
• Marrowfat

• Pea Flour Market, By Distribution Channel:

• Direct Sales
• Indirect Sales

• Pea Flour Market, By Region:

• North America
• United States
• Canada
• Mexico
• Europe
• France
• United Kingdom
• Italy
• Germany
• Spain
• Asia Pacific
• China
• India
• Japan
• Australia
• South Korea
• South America
• Brazil
• Argentina
• Colombia
• Middle East & Africa
• South Africa
• Saudi Arabia
• UAE