Pea Protein Market

The pea protein market is estimated to be USD 1.45 billion in 2026 and is projected to reach USD 2.59 billion by 2031 at a CAGR of 12.3% from 2026 to 2031.

The pea protein market is experiencing steady growth, supported by increasing demand for plant-based, protein-rich, and allergen-friendly food ingredients across food and beverage applications. Growing consumer interest in healthier diets, active lifestyles, and alternative protein sources is encouraging manufacturers to incorporate pea protein into meat alternatives, dairy alternatives, sports nutrition products, protein beverages, snacks, bakery products, and dietary supplements. Pea protein is also gaining attention because peas provide a high-protein, low-fat ingredient base and can be used in a wide range of food formulations. USDA research highlights applications including fortified beverages, protein blends, food supplements, meat alternatives, energy bars, baked goods, and non-dairy products.

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The growth of the pea protein market is further supported by its expanding applications across food and nutrition categories. Pea protein is increasingly used not only for protein enrichment but also for developing products with desirable nutritional and functional characteristics, particularly in plant-based meat, beverages, snacks, bakery products, and performance nutrition. Its positioning as a plant-derived and non-animal protein source aligns with consumer interest in sustainable food choices, while pulse crops such as peas contribute to more resilient agricultural systems through their nitrogen-fixing capability and relatively low water requirements. These nutritional and sustainability attributes are encouraging food manufacturers to broaden the use of pea-derived ingredients in new product formulations.

Recent technological developments in the pea protein market are focused on improving solubility, taste, texture, emulsification, and overall functionality to expand its use in food and beverage formulations. USDA Agricultural Research Service studies have explored fermentation, enzymatic modification, and other processing approaches to improve pea protein functionality and reduce limitations such as poor water solubility, bitterness, and undesirable flavors. Research has demonstrated improvements in water-holding, oil-holding, emulsifying, and gelation properties, supporting the development of more versatile pea protein ingredients. Such advances are helping manufacturers address formulation challenges and expand pea protein into beverages, meat alternatives, protein-enriched foods, and other functional applications.

The key players in the industry include Roquette Frères (France), ADM (US), Ingredion (US), Kerry Group plc (Ireland), Glanbia plc (Ireland), Cargill, Incorporated (US), International Flavors & Fragrances Inc. (US), PURIS (US), Emsland Group (Germany), Yantai Shuangta Food Co., Ltd. (China), Burcon (Canada), Axiom Foods, Inc. (US), Shandong Jianyuan group (China), ET-Chem (China), and AGT Food and Ingredients Inc. (Canada). Emerging players are gaining traction by offering energy-efficient and customized solutions, particularly in North America, Asia Pacific, and Europe, thereby intensifying competition and supporting overall market expansion.

Roquette Frères

Roquette Frères is a leading player in the pea protein market, offering plant-based protein ingredients for food and nutrition applications. Its NUTRALYS pea protein range provides functional properties such as binding, thickening, gelling, and texturizing, while supporting protein enrichment and nutritional needs. The company leverages its global manufacturing and distribution network to serve the growing demand for plant-based and alternative protein ingredients across international markets.

In February 2026, Roquette launched NUTRALYS Pea 850F, a clean-tasting pea protein isolate designed to reduce vegetal notes while providing high solubility and emulsion capacity, thereby supporting its use in ready-to-drink beverages, dairy alternatives, and specialized nutrition products.

ADM

The Archer-Daniels-Midland Company (ADM) is one of the leading players in the pea protein market, with extensive expertise in alternative proteins and human nutrition. Its pea protein offerings fall under the Human Nutrition category within the Nutrition segment, serving applications across food, beverages, health, and supplements. With operations spanning more than 190 countries across North America, South America, Europe, and Asia, ADM has a strong global presence and distribution network in the plant-based protein industry.
In May 2026, ADM launched eight new soy and pea protein ingredient solutions across North America and Europe, expanding its plant-based protein portfolio to meet growing consumer demand for diverse, nutritious, and functional protein sources.

Market Ranking

The pea protein market is characterized by a competitive landscape comprising global ingredient manufacturers, plant-based protein specialists, pulse processors, and nutrition solution providers. Key companies such as Roquette Frères, ADM, Ingredion Incorporated, Kerry Group plc, Glanbia plc, Cargill Incorporated, IFF, PURIS, Emsland Group, and Yantai Shuangta Food Co., Ltd. compete through broad plant-based protein portfolios, processing capabilities, application expertise, global manufacturing networks, and investments in product development. These companies provide pea protein ingredients for applications including meat alternatives, performance nutrition, functional foods, beverages, snacks, bakery products, and other food products.

Roquette Frères maintains a strong position in the pea protein market through its expertise in plant-based ingredients and its NUTRALYS pea protein portfolio, which supports nutritional and functional requirements across food applications. ADM strengthens its position through its human nutrition business and expertise in alternative proteins. Other major participants, including Ingredion, Kerry Group, Glanbia, Cargill, International Flavors & Fragrances Inc., PURIS, Emsland Group, and Yantai Shuangta, contribute to market competition through pea protein processing technologies, application development, formulation expertise, and solutions designed for the growing demand for plant-based and protein-enriched foods.

The pea protein market is witnessing continuous evolution, driven by growing demand for plant-based proteins, protein-enriched foods, clean-label ingredients, and sustainable nutrition solutions. Manufacturers are focusing on improving protein purity, solubility, digestibility, flavor, texture, and functional performance to meet changing formulation requirements. The market is also benefiting from expanding applications across meat alternatives, performance nutrition, functional foods, beverages, snacks, bakery products, and dietary supplements, while advancements in dry and wet processing, protein isolation, fractionation, texturization, and formulation technologies are supporting the development of higher-quality and application-specific pea protein ingredients.

At the same time, small and mid-sized pea protein manufacturers and specialized pulse processors continue to contribute to market development, particularly through regional production and niche applications. These companies offer differentiated pea protein ingredients, customized formulations, specialized processing capabilities, and solutions targeting specific nutritional and functional requirements. While they may not have the manufacturing scale and global distribution networks of major players, they compete through product customization, organic and non-GMO positioning, application-specific solutions, local sourcing, and responsive customer support, helping address the diverse requirements of food and nutrition manufacturers.

Related Reports:

Pea Protein Market by Type (Isolates, Concentrates, and Textured), Application (Food, Beverages, and Other Applications), Nature (Conventional and Organic), Processing Method (Dry and Wet), and Region - Global Forecast to 2031

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