Pea Protein Market - Global Industry Size, Share, Trends, Opportunity, and Forecast, Segmented By Type (Isolates, Concentrates and Textured), By Form (Dry and Wet), By Application (Meat Extenders & Analogs, Snacks & Bakery Products, Nutritional Supplements, Beverages and Others), By Region and Competition, 2020-2030F

Market Overview

Global Pea Protein Market was valued at USD 2.82 billion in 2024 and is expected to reach USD 5.42 billion in the forecast period with a CAGR of 11.46% through 2030. The growth of the global pea protein market is being significantly driven by the surge in demand for plant-based food alternatives. Consumers across the globe are increasingly shifting toward vegetarian, vegan, and flexitarian diets due to rising health awareness, ethical concerns regarding animal welfare, and the environmental impact of animal farming. Pea protein, being a sustainable and hypoallergenic source of protein, is gaining popularity in various applications, including meat substitutes, dairy alternatives, protein supplements, and nutritional beverages. Additionally, it offers a complete amino acid profile and is easily digestible, making it ideal for health-conscious consumers and athletes alike.

Technological advancements in food processing have further accelerated the adoption of pea protein. Enhanced extraction and isolation techniques have improved the taste, solubility, and texture of pea protein, allowing manufacturers to incorporate it into a wider range of food products without compromising on sensory quality. This has enabled the development of more innovative plant-based formulations in bakery items, snacks, confectionery, and ready-to-drink beverages. Major food and beverage companies are increasingly investing in R&D to launch new pea protein-based offerings, which is further supporting market expansion.

Key Market Drivers

Rising Demand for Plant-Based & Flexible Diets

The global shift toward plant-based and flexitarian diets continues to gain momentum, driven by growing awareness around health, sustainability, and ethical concerns. A 2024 global food trends report revealed that nearly 42% of consumers worldwide have reduced their meat intake over the past year, with many opting for plant-based alternatives at least once a week. This shift is not limited to vegans or vegetarians—flexitarians, who consciously reduce animal product consumption, now make up a large and influential segment of the global population fueling this protein transformation.

Consumers are increasingly associating plant-based diets with a reduced risk of chronic illnesses such as heart disease, obesity, and type 2 diabetes. According to a recent health survey, around 68% of millennials and Gen Z respondents stated that they are motivated by long-term health benefits when choosing plant-based products. This behavior has significantly contributed to the rising popularity of pea protein, which is considered one of the most nutritious and allergen-friendly alternatives. Its digestibility and rich amino acid profile make it an ideal choice for health-focused consumers who are trying to reduce reliance on traditional animal proteins.

In addition to health, environmental concerns are shaping purchasing decisions. Pea protein is seen as a sustainable alternative since peas require less water and nitrogen fertilizer compared to other protein crops. Consumers are aligning their diet choices with eco-conscious values, as surveys show that over 55% of global shoppers prefer food brands with transparent sustainability practices. With its low environmental footprint, pea protein is increasingly integrated into product portfolios of companies targeting environmentally aware consumers, including those in urban and developed markets.

Cultural acceptance and culinary innovation are further accelerating plant-based adoption. Food manufacturers are now offering diverse product options—ranging from burgers and sausages to milk and protein bars—based on pea protein that mimic the taste and texture of traditional animal products. The versatility of pea protein in both savory and sweet applications enables brands to meet the expectations of experimental eaters. As consumer preferences evolve, pea protein continues to stand out as a reliable, scalable, and acceptable ingredient across multiple demographics and eating habits.

Growth of the Functional Foods and Beverages Sector

The global shift toward functional nutrition is increasingly visible in how consumers approach food and beverages. With a heightened focus on proactive wellness, approximately 71% of consumers in 2024 reported actively increasing their protein intake as part of daily routines. This surge is reshaping food product formulations, particularly in the area of plant-based protein like pea. Its clean label, digestibility, and high amino acid content make it a preferred ingredient in a wide range of functional products aimed at energy, endurance, immunity, and recovery.

The functional beverages category has become one of the most dynamic segments in the food industry. Between 2022 and 2023, functional drink mix sales grew by over 14%, reflecting rising consumer interest in beverages that offer more than hydration. As buyers demand multifunctional options—from muscle support to stress relief—manufacturers are infusing pea protein into shakes, smoothies, and electrolyte blends. Its neutral taste and emulsifying properties make it ideal for these beverages, providing both nutritional value and sensory balance in convenient, on-the-go formats.

Innovation in functional foods is expanding rapidly, with thousands of new product launches each year featuring added plant-based proteins. Pea protein is increasingly used in high-protein cereal bars, baked goods, fortified breakfast items, and even soups, aligning with evolving consumer habits. Brands are prioritizing ingredients that meet both health goals and taste expectations. The adaptability of pea protein to a variety of food matrices, along with its compatibility with prebiotics, fibers, and vitamins, positions it as a top choice for companies targeting health-conscious, time-pressed consumers.

Consumer purchase behavior is also reflecting this shift. Online grocery platforms reported that searches for “high protein” increased by nearly 39% year-over-year, signaling growing demand for nutrient-dense products. This trend is not limited to fitness enthusiasts—everyday shoppers are looking for protein-rich solutions that support their wellness journeys. Pea protein's non-allergenic, non-GMO status adds to its appeal, especially for families and individuals with dietary restrictions. As functional foods become part of regular diets, pea protein will remain a central component of this nutrition-focused evolution.

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Key Market Challenges

High Processing Costs

The high cost of processing pea protein remains one of the most significant challenges limiting its widespread adoption in the global market. Unlike other plant proteins, extracting high-purity pea protein requires complex methods such as wet fractionation, centrifugation, and membrane filtration, which are energy-intensive and expensive to scale. These advanced technologies demand substantial capital investment in specialized equipment and infrastructure. Moreover, the yield of protein from yellow peas is lower than soy, leading to more raw material consumption for the same protein output. As a result, the cost per kilogram of pea protein isolate is often higher than conventional proteins like soy or whey. These elevated production costs are then passed on to manufacturers and ultimately to end consumers, making pea protein–based products less competitive in price-sensitive segments, especially in emerging economies where affordability plays a key role in purchasing decisions.

Adding to the burden, the global supply chain for pea protein is still developing, and localized manufacturing is limited in several regions. In many countries, yellow peas need to be imported before they are processed, adding transportation and tariff-related expenses. Furthermore, smaller producers often lack access to modern fractionation technologies and must rely on toll processors, which further inflates operational costs. For startups or small-scale food brands, the high input costs reduce their profit margins and limit their ability to scale or compete with larger players who benefit from economies of scale. This cost challenge also restricts innovation in mid- and low-income markets, where affordable, functional, and accessible plant-based alternatives are in demand. Thus, unless technological advancements reduce production complexity or governments offer financial support, the high processing cost will continue to act as a major bottleneck in the growth trajectory of the pea protein market.

Key Market Trends

Innovation in Textured & Specialty Pea Proteins

The market is witnessing a significant trend toward innovation in textured pea protein (TPP) and specialty isolates, driven by the demand for realistic meat alternatives. Textured pea protein offers a fibrous structure and chewiness that closely mimic animal meat, making it highly suitable for plant-based burgers, sausages, and nuggets. Food manufacturers are increasingly adopting advanced extrusion technologies to improve the texture and mouthfeel of TPP. These innovations have enhanced water retention and protein concentration, leading to improved nutritional profiles and palatability. Moreover, textured forms of pea protein blend well with other plant proteins like rice or chickpea, allowing for customized applications across food segments. As consumers seek cleaner, plant-based labels with improved sensory appeal, textured pea protein is becoming a key ingredient for innovation, especially in flexitarian product development aimed at taste parity with conventional meat.

Specialty pea protein isolates are also gaining traction, designed to meet the specific needs of functional foods, sports nutrition, and infant formulas. These isolates are engineered for high solubility, neutral taste, and tailored amino acid profiles, making them suitable for protein-fortified beverages, shakes, and bars. New enzymatic processing methods and filtration techniques have made it possible to reduce the “beany” aftertaste of pea protein by nearly 30%, which has historically limited its use in mainstream beverages and dairy analogues. Additionally, the development of organic, non-GMO, and allergen-free variants aligns with clean-label demands. As more brands invest in specialty formulations for niche health and wellness categories, the scope of pea protein innovation continues to expand beyond basic nutritional value into multi-functional, sensory-optimized formats.

Segmental Insights

Type Insights

Based on the type, isolates emerged as the dominant segment in the Global Pea Protein Market in 2024 due to their high protein concentration, superior functionality, and broad application range. Pea protein isolates typically contain over 80% protein, making them ideal for formulations requiring high nutritional value, such as sports nutrition, weight management products, and meal replacements. Their excellent solubility, neutral taste, and improved digestibility compared to concentrates enhance their suitability in beverages, dairy alternatives, and protein bars. Additionally, isolates are hypoallergenic and non-GMO, aligning well with clean-label and allergen-free trends. These advantages have driven their increased adoption across food, beverage, and nutraceutical sectors.

Form Insights

Based on the form, dry pea protein emerged as the dominant segment in the Global Pea Protein Market in 2024 due to its extended shelf life, cost-effectiveness, and ease of transportation and storage. Dry pea protein is highly stable and does not require refrigeration, making it ideal for large-scale manufacturing and global distribution. It is widely used in various applications, including nutritional supplements, bakery products, snacks, and plant-based meat due to its concentrated protein content and versatile functionality. Additionally, its powdered form allows for easy blending with other ingredients during processing. These advantages have led to the widespread preference for dry pea protein among manufacturers across multiple industries.

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Regional Insights

North America emerged as the dominant region in the Global Pea Protein Market in 2024 due to strong consumer demand for plant-based nutrition, well-established food processing infrastructure, and high awareness regarding health and sustainability. The region has witnessed rapid adoption of vegan and flexitarian diets, driving demand for alternative proteins like pea. Additionally, major food and beverage companies in the U.S. and Canada have heavily invested in pea protein–based product innovation, supported by robust R&D and funding. Favorable government support for sustainable agriculture and protein diversification further strengthened the regional market. The presence of key players and advanced processing technologies also contributed to North America’s leadership position.

Recent Developments

• By the end of 2025, LDC has developed a high-quality pea protein isolate that will be produced at its new facility in Yorkton, Saskatchewan. The plant, currently under construction, is designed to meet growing demand for plant-based proteins. Once operational, it will utilize advanced processing technologies to ensure a clean-label, allergen-free product with excellent solubility and amino acid profile.
• In July 2025, Protein Industries Canada has launched a pilot project focused on developing pea protein-based products designed specifically for families and seniors. The initiative aims to create nutrient-rich, easily digestible, and allergen-free pea protein formulations tailored to the unique dietary needs of different age groups. This project emphasizes clean-label ingredients and aims to improve food accessibility while promoting healthy aging through innovative plant-based alternatives.
• In July 2025, Investment into Saskatchewan pea protein processing aims to create new Canadian food options by launching a C$48.7 million pilot program. Led by Protein Industries Canada in collaboration with Louis Dreyfus Company and Seven Oaks Hospital’s Chronic Disease Innovation Centre, the initiative will develop new pea protein ingredients and finished foods tailored for families and seniors. The initiative supports domestic supply chains and adds value to Canadian-grown peas

Key Market Players

• Roquette Frères
• Burcon Nutrascience Corporation
• Cosucra Groupe Warcoing
• Nutri-Pea Limited
• Sotexpro
• The Scoular Company
• Yantai Shuangta Food Co., Ltd
• Axiom Foods, Inc.
• Farbest Brands
• Shandong Jianyuan Foods Co., Ltd.

Report Scope:

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

• Pea Protein Market, By Type:
• Isolates
• Concentrates
• Textured
• Pea Protein Market, By Form:
• Dry
• Wet
• Pea Protein Market, By Applications:
• Meat Extenders & Analogs
• Snacks & Bakery Products
• Nutritional Supplements
• Beverages
• Others
• Pea Protein Market, by Region:
• Asia Pacific

§  China

§  India 

§  Japan

§  South Korea

• Australia
• Europe

§  France

§  Germany

§  United Kingdom

§  Italy

§  Spain

• North America

§  United States

§  Mexico

§  Canada

• South America

§  Brazil

§  Argentina

§  Colombia

• Middle East and Africa

§  South Africa

§  Saudi Arabia

§  UAE

§  Qatar

Competitive Landscape

Company Profiles: Detailed analysis of the major companies present in Pea Protein Market segment.

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With the given market data, TechSci Research offers customizations according the company’s specific needs. The following customization options are available for the report:

Company Information

• Detailed analysis and profiling of additional market players (up to five).

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