Pea Protein Market size was valued at USD 664.22 Mn. in 2024 and the total Global Pea Protein Market revenue is expected to grow at a CAGR of 12.02% from 2025 to 2032, reaching nearly USD 1646.94 Mn. by 2032.
Market Definition & Estimation
Pea protein is a high-quality plant-based protein primarily derived from yellow split peas. Rich in essential amino acids, it is free from common allergens like dairy and soy, making it a preferred choice for vegan, vegetarian, and lactose-intolerant consumers. It is widely used in a range of products including sports nutrition powders, dairy alternatives, bakery goods, functional foods, and increasingly, plant-based meats.

The global market for pea protein stood at USD 664.22 million in 2024, with increasing adoption across North America and Europe. By 2032, it is forecast to grow to USD 1.65 billion, driven by product innovation, consumer demand for sustainable protein sources, and investments in food technology.

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Market Growth Drivers & Opportunities
The market's rapid expansion is underpinned by several transformative trends:

Rising Popularity of Plant-Based Diets
Health-conscious consumers and environmental advocates are shifting toward vegan and flexitarian diets. Pea protein, being free of allergens and genetically modified organisms (GMOs), is considered a healthier alternative to traditional animal and soy-based proteins.

Nutritional Benefits
Pea protein contains essential amino acids such as lysine and leucine, making it suitable for muscle recovery and overall wellness. Its digestibility, neutral taste, and functionality in emulsification, foaming, and thickening have positioned it as a versatile ingredient across food and beverage segments.

Environmental Sustainability
Peas are low-impact crops that require less water and naturally fix nitrogen in soil, reducing dependence on synthetic fertilizers. As sustainability becomes central to consumer decisions, pea protein offers a climate-friendly alternative to meat and dairy proteins.

Advancements in Food Technology
Innovations in texturization and extrusion have improved the mouthfeel and structure of pea-based products, especially in the meat-alternative category. High-moisture extrusion now allows manufacturers to develop plant-based meats with a more authentic texture.

Growing Use in Sports Nutrition
Athletes and fitness enthusiasts are increasingly turning to pea protein as a plant-based alternative to whey. Its ability to support muscle synthesis and recovery is well-documented, making it a strong competitor in the performance nutrition space.

Expanding Application Areas
Beyond traditional uses, pea protein is being incorporated into ready-to-drink (RTD) beverages, energy bars, non-dairy yogurts, baby food, and pet nutrition. These diverse applications present significant growth opportunities across health and wellness sectors.

Segmentation Overview
Pea protein is commonly available in different product forms: isolates, concentrates, textured, and hydrolysates. Isolates, which contain the highest protein concentration, are favored in high-protein beverages and clinical nutrition. Concentrates are popular in bakery products and snacks, while textured pea proteins are increasingly used in meat substitutes due to their fibrous structure and chewability. Hydrolysates, which offer enhanced digestibility and solubility, are gaining ground in infant nutrition and medical applications.

In terms of form, dry powders dominate the market due to their long shelf life, ease of transportation, and compatibility with various formulations. Wet pea protein formats are emerging in ready-to-drink products and alternative dairy segments.

Pea protein derived from yellow split peas is the most common, but newer sources such as chickpeas and lentils are under development to diversify supply chains and improve amino acid profiles.

Food and beverages represent the largest application area, followed by performance nutrition and bakery products. Other growing application areas include cosmetics, pharmaceuticals, and pet food.

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Country-Level Analysis
United States
The U.S. remains the largest market for pea protein globally, driven by rising demand for plant-based foods, sports nutrition supplements, and dairy alternatives. Major food brands are incorporating pea protein in protein shakes, yogurts, ice creams, and alternative meats. Government-backed school lunch programs and institutional food contracts are also introducing plant-based protein sources, including pea-based meals.

The sports nutrition sector in the U.S. is also playing a crucial role, with pea protein increasingly used in combination with rice protein or BCAAs (branched-chain amino acids) to meet consumer demand for allergen-free performance products.

Germany
Germany leads the European plant-based protein market, backed by a strong vegan culture and increasing clean-label awareness. German consumers are seeking alternatives to soy due to allergen and GMO concerns, and pea protein is rapidly emerging as a preferred substitute in meat analogues like schnitzels, sausages, and patties.

Government support for plant-based food innovation, including R&D subsidies and food-tech funding, is helping manufacturers develop novel pea-based applications. Retail penetration of plant-based foods in Germany is among the highest in Europe, and pea protein is a key component of this trend.

Competitive Landscape
The global pea protein market is highly competitive and innovation-driven. Key players are expanding production capacities, investing in new technologies, and forming strategic partnerships to gain market share.

Roquette Frères, a French leader in plant-based ingredients, has significantly increased its footprint in North America with a large-scale production facility in Canada. The company specializes in pea protein isolates and is known for its investments in textured protein for meat substitutes.

Cargill Inc., a U.S.-based food and agriculture giant, has entered the pea protein market with a focus on vertical integration, securing pea supply and scaling up processing capabilities. Its partnerships with food manufacturers and retailers have positioned it as a reliable supplier.

Glanbia PLC has leveraged its strength in sports nutrition to introduce plant-based alternatives under popular brands, combining pea protein with other ingredients for complete protein profiles.

Kerry Group focuses on flavor masking and texturization to enhance the palatability of pea-based products. The company offers tailored solutions for food manufacturers looking to replace animal protein without compromising taste.

Ingredion Inc. has developed a range of pea protein products under its VITESSENCE brand. The company’s expertise in starch and protein combinations makes it a preferred supplier for manufacturers of baked goods and snacks.

Other notable players include Emsland Group, Puris Proteins, and AGT Foods, which are contributing to supply chain diversification and price stabilization by expanding pea cultivation and processing in different regions.

Startups and emerging players from Asia and Eastern Europe are also entering the market, intensifying competition and driving innovation in product development and pricing strategies.

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Conclusion
The pea protein market is set for transformative growth, with revenues expected to more than double by 2032. Its emergence as a clean, sustainable, and functional alternative to traditional protein sources reflects the evolving priorities of consumers and food producers alike.

As health, environmental, and ethical considerations converge, pea protein is increasingly becoming the go-to choice for manufacturers in food, beverage, sports nutrition, and personal care. Companies that invest in innovation, regional customization, and sustainable sourcing will be best positioned to lead the next phase of growth in the global plant protein industry.

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