Yellow Pea Flour Market – Global Industry Size, Share, Trends, Opportunity, and Forecast, Segmented By Product Type (Pea Flour, Pea Starch), By Origin (Organic, Inorganic), By Distribution Channel (Direct, Indirect), By Region & Competition, 2021-2031F

Forecast Period	2027-2031
Market Size (2025)	USD 861.77 Million
CAGR (2026-2031)	5.84%
Fastest Growing Segment	Indirect
Largest Market	North America
Market Size (2031)	USD 1211.38 Million

Market Overview

The Global Yellow Pea Flour Market will grow from USD 861.77 Million in 2025 to USD 1211.38 Million by 2031 at a 5.84% CAGR. Yellow pea flour is a gluten-free functional ingredient derived from milling dried yellow field peas (Pisum sativum), valued for its high protein content, emulsifying capabilities, and ability to improve texture in food formulations. The market is primarily propelled by the burgeoning global demand for sustainable plant-based protein alternatives and the increasing consumer preference for clean-label, allergen-free products. According to Saskatchewan Pulse Growers, in 2025, Canadian yellow pea production was estimated at 2.8 million tonnes, ensuring a robust and consistent raw material supply to meet this intensifying global processing demand.

Despite these strong growth indicators, the market faces a significant impediment regarding the distinct sensory profile of the ingredient. The characteristic earthy or "beany" flavor of yellow pea flour can be difficult to successfully mask in delicate applications such as dairy alternatives, beverages, and vanilla-flavored baked goods, thereby limiting its universal adoption in mainstream product categories that require neutral taste profiles.

Key Market Drivers

The surge in adoption within premium pet food and animal nutrition formulations is acting as a primary catalyst for market expansion, fundamentally shifting yellow pea flour from a niche alternative to a staple ingredient. As pet owners increasingly humanize their companions, there is a distinct pivot toward grain-free, clean-label, and hypoallergenic diets that mirror human nutritional trends. Yellow pea flour is favored in these formulations for its high protein content and binding properties, offering a functional substitute for wheat, corn, and soy without triggering common allergens. This trend is quantitatively supported by the rapid integration of plant ingredients into the sector; according to Petfood Industry, February 2025, in the 'The future of plant-based foods for pets and people' article, plant-based proteins appeared in 52% of pet foods on the U.S. market in 2024. This high penetration rate underscores the ingredient's critical role in modern animal nutrition strategies.

Advancements in pea processing and texturization capabilities are simultaneously unlocking new commercial avenues by addressing the sensory limitations traditionally associated with pulse ingredients. Industry players are heavily investing in fractionation technologies to produce flour with neutral flavor profiles and improved solubility, thereby facilitating its use in delicate applications like dairy alternatives and baked goods. This commitment to innovation is evident in substantial capital inflows; according to Protein Industries Canada, July 2025, in the 'Protein Industries Canada announces new pea protein partnership' report, a total of CAD 48.7 million was committed to a project with Louis Dreyfus Company to develop and scale new pea protein ingredients and food products. These processing enhancements rely on a stable raw material flow to meet global processing capacity; according to Alberta Pulse Growers, in 2025, India accounted for 47% of Canadian yellow pea exports in the 2024/25 crop year, highlighting the massive scale of the feedstock trade supporting this value-added market.

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Key Market Challenges

The inherent sensory attributes of yellow pea flour constitute a primary obstruction to its widespread commercialization, particularly within the lucrative sectors of alternative dairy and delicate baked goods. Manufacturers encounter significant difficulties in incorporating this ingredient into formulations requiring a neutral palate, as its pronounced earthy and beany flavor notes often overpower subtle profiles such as vanilla or sweet cream. This sensory limitation hampers the ingredient's ability to compete with more neutral proteins like soy or wheat, forcing formulators to restrict inclusion rates or rely on heavy masking agents. Consequently, the flour fails to fully capture the mainstream consumer base that prioritizes taste parity with conventional products.

This organoleptic barrier creates a substantial bottleneck, restricting the volume of flour utilized in high-margin end-use applications despite growing agricultural capacity. A disparity is emerging between the abundance of raw material and the market’s ability to absorb it into premium consumer packaged goods. According to the USA Dry Pea & Lentil Council, in 2024, United States dry pea production was estimated at 963,900 tons, marking an 8 percent increase from the previous year. While primary supply is expanding to meet projected needs, the inability to seamlessly integrate this increasing volume into taste-sensitive food categories limits the overall financial valuation and expansion rate of the global market.

Key Market Trends

The incorporation of yellow pea flour and its value-added derivatives as functional binders in plant-based meat analogues is fundamentally altering the ingredient's industrial utility. Manufacturers are increasingly utilizing the unique starch and protein interactions within the flour to replicate the fibrous texture and moisture retention of animal muscle in ground and whole-muscle alternatives, effectively replacing synthetic binders like methylcellulose. This shift towards specialized texturization allows formulators to achieve clean-label binding solutions that withstand thermal processing. Validating this focus on specialized functionality, according to Roquette, February 2024, in the 'Extension of NUTRALYS plant protein range' press release, the company introduced four new multi-functional pea ingredients, including texturized varieties specifically engineered to optimize the bite and succulence of meat-free formulations.

The proliferation of high-protein extruded snack innovations is simultaneously driving demand for yellow pea flour as a primary matrix component in composite grain formulations. Snack manufacturers are moving away from dense, pure pulse bases toward calibrated blends of pea flour and cereals to achieve superior expansion ratios and lighter crisp textures while maintaining high nutritional claims. This trend towards hybrid ingredient systems is being financially incentivized to overcome previous organoleptic barriers; according to Farms.com, October 2024, in the 'Protein Industries Canada Boosts Plant-Based Projects' article, Protein Industries Canada allocated $10 million to support new ventures specifically focused on blending pulses with cereals to develop advanced plant-based food products.

Segmental Insights

The Indirect segment represents the fastest-growing category in the Global Yellow Pea Flour Market, primarily attributed to the strengthening of third-party distribution networks. This expansion is fueled by the rising consumer preference for gluten-free and plant-based diets, compelling supermarkets, hypermarkets, and online marketplaces to increase the availability of yellow pea flour. The segment benefits significantly from the role of intermediaries in bridging the gap between manufacturers and the fragmented market of home bakers and small-scale food processors. Consequently, the enhanced accessibility and broad reach offered by indirect channels are accelerating the segment's development.

Regional Insights

North America maintains a dominant position in the Global Yellow Pea Flour Market, supported by its status as a central hub for pulse cultivation. Canada serves as a primary global producer of yellow peas, providing a consistent raw material supply for flour processing. This agricultural strength aligns with rising consumer preference for clean-label, gluten-free, and plant-based ingredients across the United States and Canada. Strategic promotion by industry bodies, including Pulse Canada and the USA Dry Pea & Lentil Council, further accelerates market adoption in bakery and snack sectors, reinforcing the region's market leadership.

Recent Developments

• In October 2024, Ingredion Incorporated launched a new pea protein isolate, VITESSENCE Pea 200 D, designed to enhance the quality of nutritional beverages. This product was developed to overcome common formulation challenges by offering superior solubility and dispersibility, which resulted in a smoother and creamier texture in ready-to-mix beverages. The ingredient featured a neutral flavor profile, reducing the need for masking agents and allowing for greater versatility in flavor development. This launch reinforced the company’s dedication to the yellow pea market by providing manufacturers with high-performance plant protein solutions that catered to consumer preferences for nutritious and great-tasting products.
• In June 2024, Bunge expanded its plant-based ingredient portfolio by introducing new pea and faba bean protein concentrates. To support this launch, the company entered into a collaboration with Golden Fields, an agricultural company that constructed a new facility in Latvia to process these crops exclusively for the partnership. This initiative allowed the company to offer non-GMO, sustainably sourced ingredients derived from dry-fractionation, a process that requires no water or solvents. The collaboration aimed to meet the rising demand for alternative proteins in the food, pet, and feed sectors, strengthening the company's position in the global yellow pea and pulse market.
• In February 2024, the Louis Dreyfus Company announced the construction of a new pea protein isolate production facility at its existing industrial complex in Yorkton, Saskatchewan. This strategic expansion aimed to diversify the company’s revenue through value-added products and address the growing demand for high-quality, sustainable plant-based protein alternatives. The new plant, expected to be operational by the end of 2025, was designed to expand the company’s existing offerings of pea protein isolates and non-GMO soy isolates. This development underscored the organization's commitment to the global yellow pea market by enhancing its ability to deliver functional ingredients for dairy alternatives and other plant-based applications.
• In February 2024, Roquette expanded its portfolio of plant-based ingredients by launching four new multi-functional pea proteins under its premium NUTRALYS brand. These new ingredients, including isolates and textured proteins, were specifically developed to improve the taste, texture, and creativity of plant-based foods and high-protein nutritional products. The launch addressed common challenges in formulation, such as creating optimal gel strength and texture in meat and dairy alternatives. This innovation highlighted the company’s continuous investment in the yellow pea value chain to provide food manufacturers with versatile solutions that meet consumer expectations for sensory experience and nutritional value.

Key Market Players

• Novo Farina Ltd
• Diefenbaker Spice & Pulse
• Spice Mecca Proprietary Limited
• Bob's Red Mill Natural Foods, Inc.
• Batory Foods
• Woodland Foods, Ltd.
• Archer Daniels Midland Company
• Churchill Global International
• Cates Grain and Seed Ltd
• Avena Foods Limited

By Product Type	By Origin	By Distribution Channel	By Region
Pea Flour Pea Starch	Organic Inorganic	Direct Indirect	North America Europe Asia Pacific South America Middle East & Africa

Report Scope:

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

• Yellow Pea Flour Market, By Product Type:

• Pea Flour
• Pea Starch

• Yellow Pea Flour Market, By Origin:

• Organic
• Inorganic

• Yellow Pea Flour Market, By Distribution Channel:

• Direct
• Indirect

• Yellow 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