[1][2] It is extracted in a powder form and can be processed and produced in different ways: Pea protein is a food source due to its availability, low allergenicity, and high nutritional value.

[4] Pea protein is criticized for its effects on digestion, taste, and high sodium content[not in body].

[4] Depending on the method of processing, pea protein can contain certain levels of trypsin inhibitors, phytates, and lectins, which can cause negative side effects, such as reduced nutrient uptake and intestinal damage.

[5][6] Typically, peas contain 23.1–30.9% protein, 1.5–2.0% fat, and minor constituents such as vitamins, phytic acid, saponins, polyphenols, minerals, and oxalates.

[10] Peas also contain high levels of dietary fibre, which consists of cellulose, gums, hemicellulose, pectin, mucilage, lignin, and resistant starches.

[10] Pea seeds are also a rich source of minerals and vitamins, such as folic acid, riboflavin, pyridoxine, and niacin.

For example, the capacity of pea protein to form stable foams is a property in cakes, souffles, whipped toppings, and fudges.

It involves dry milling technology; a traditional mechanical process used to reduce the particle size of split or whole peas into coarse or fine flours.

[12] Once milled, air classification is used, to separate the smaller protein-rich fragments from larger starch-rich granules or fibre-rich particles.

[12] Larger particles are rejected by the classifier wheel, leave the chamber at the bottom, and make up the coarse fraction.

[13][citation needed] Pea protein is high in fibre, which aids in mediating glycaemic response,[13] and is able to help prevent cardiovascular disease and reduce blood pressure by decreasing the levels of cholesterol and post-brandial triglyceride in humans.

[citation needed] This can help increase dietary folate levels, which is beneficial for people with anaemia and neural tube defects.

[15] Pea proteins also contain branched-chain amino acids (BCAAs) leucine, isoleucine, and valine, which helps to promote muscle growth.

[16] The appetite-suppressing effects of peas may be related to high amounts of protein and dietary fibre, which may delay gastric emptying, attenuate glucose absorption and concentration and stimulate the release of appetite-regulating hormones.

[12] Another study found that the water footprint per gram of protein for eggs, chicken meat, and milk is 1.5 times larger than for peas.

[17] Depending on the method of processing, some pea proteins can contain high levels of anti-nutritional properties such as phytates, lectins, and trypsin inhibitors, which have negative side effects.

[1] Lectins can impede the uptake of glucose, decrease nutrient transport, and create damage to the mucosal layer of the intestines by binding to carbohydrate molecules.