Pea Flour Market By Product Type (Yellow Pea Flour, Green Pea Flour, Whole Pea Flour, Split Pea Flour, Roasted Pea Flour), By Application (Food & Beverages {Bakery & Confectionery, Snacks & Convenience Foods, Dairy Alternatives, Meat Substitutes, Soups & Sauces, Pasta & Noodles, Infant & Baby Food, Functional Foods}, Animal Feed {Pet Food, Livestock Feed}, Nutraceuticals & Dietary Supplements {Protein Powders, Sports & Energy Nutrition}, Cosmetics & Personal Care {Skin Care Products, Hair Care Products}), By Processing Method (Dry Milled Pea Flour, Wet Milled Pea Flour, Air-Classified Pea Flour), By Nature (Organic Pea Flour, Conventional Pea Flour), By Distribution Channel (Supermarkets, Convenience Stores, Online Retail, Specialty Stores), Global Market Size, Segmental Analysis, Regional Overview, Company Share Analysis, Leading Company Profiles, and Market Forecast, 2025 – 2035.

Industry Outlook

The Pea Flour Market accounted for USD 15.5 Billion in 2024 and is expected to reach USD 70.07 Billion by 2035, growing at a CAGR of around 14.7% between 2025 and 2035. Pea flour is prepared by grinding dried peas, usually yellow or green, into a fine powder. It is gluten-free and high in protein and fiber, making it an excellent flour choice for a variety of baking and cooking recipes. Pea flour is subsequently processed into a variety of goods such as pasta, breads, and snacks to meet the growing demand for plant-based, allergen-free components. Its mild flavor and health benefits have quickly gained popularity in the market, particularly among vegans and gluten-sensitive persons. Pea flour is bound for great things because of its versatility and appeal to health-conscious customers.

Report Scope:

Market Dynamics

Rising consumer demand for plant-based protein sources and gluten-free alternatives

One of the primary drivers of the pea flour market's growth is the rising customer demand for plant-based proteins and gluten-free alternatives. With the advent of vegetarianism, veganism, and flexitarianism, consumers have been drawn to meals that are high in protein, sustainable, and healthy. Naturally gluten-free, high in protein, and meeting these dietary preferences, pea flour finds itself on the right track. Moreover, the increasing awareness of food allergies and intolerances, especially wheat and soy, contributed much to the shift towards pea-based products.

Consumers' increasing health consciousness acts as a pat on the back for demand for clean-label and minimally processed food ingredients. Although there is a paradigm change in food choice toward plant-based diets, government entities and colleges are helping to smooth the transition. Pulses, notably peas, play a vital role in sustainable food systems by providing high-quality protein while having a lower environmental effect than animal proteins. Such backing further grounds the increasing utility of pea flour in mainstream food products, from bakery products to meat alternatives, as consumers and manufacturers search for healthier and eco-friendly alternatives.

Increasing application of pea flour in bakery, snacks, and meat substitutes

The market demand for plant-based and gluten-free food products has led manufacturers to increase their use of pea flour in bakery applications and snack production with meat substitutes. A growing number of consumers choose pea flour as an alternative to wheat flour since it brings both nutritional value and essential nutrients and protein and dietary fiber to their diets. The bakery industry prefers pea flour because it improves the texture and nutrition of baked goods, which leads to its widespread use in bread and various cookie and cake products.

Manufacturers are increasing their use of pea flour in snacks, including chips and crackers because they create high-protein, allergy-free products to satisfy customer demands. The meat substitute industry has chosen pea flour because it enhances the texture of vegetarian burgers, improves their protein content, and adds taste to regular food along with sausages and nuggets. Vegetarian and vegan diets have gained popularity, and thus pea flour shows increased demand.

The Food and Agriculture Organization (FAO) declares peas with other pulses to have essential importance in sustainable agricultural production since they offer nutritional significance and environmental advantages. The growing awareness about health and sustainability trends will lead to increased use of pea flour across different food industries.

Limited consumer awareness and acceptance hinder the widespread adoption of pea flour

The pea flour market has restrictions owing to a lack of consumer comprehension of the product and a negative public reaction to its use. Most customers are unaware of the benefits of pea flour, which include a high protein content and gluten-free properties. Wheat-based flours and other grain-based flours maintain their solid position in the market, but pea flour struggles to enter into widespread usage. The general public avoids alternative flours because they view them as products meant for specific niche markets.

The culinary experience of pea flour plays a central role among other considerations. A minority of consumers note that pea flour lacks either the pleasant flavor or the soft texture that traditional flours provide. The scarcity of pea flour in supermarkets, with its limited use in everyday foods, slows consumer uptake. To demonstrate the health benefits and adaptability of pea flour, industry players must invest in consumer education, develop product formulations, and expand marketing efforts.

Expanding food and beverage industry is driving the incorporation of pea flour formulations

The increasing use of pea flour formulations is being propelled primarily by the food and beverage industry as it is growing. With the demand for healthier, plant-based, and gluten-free products, food manufacturers are adopting pea flour into many products, including snacks, baked goods, and plant-based meat substitutes. Further, high protein, essential amino acids, and improved digestibility make pea flour an interesting ingredient in food innovation. It also helps in sustainable production compared to traditional wheat or soy products, consistent with the growing priority of consumers toward green food choices.

According to the Food and Agriculture Organization (FAO), pulses, including peas, are crops very rich in nutrients and sustainable to contribute towards global food security. The FAO has stressed how such crops contribute generally to diversifying food systems and promoting healthier diets, thus encouraging the adoption of pea-based ingredients. With the right policies in place and increased research regarding plant-based nutrition, the use of pea flour in food and beverage applications will most likely increase significantly, leading to huge opportunities for development in the pea flour market.

Advancements in food processing technologies enhance the versatility of pea flour

Air injection-assisted extrusion has enhanced food processing technology, considerably expanding the range of pea flour applications. This approach alters yellow pea flour's techno-functional qualities while enhancing its water solubility and emulsion stability. Advanced changes to pea flour processing allow it to be used in a variety of food products, including emulsified products like sausages. Processing technologies enable manufacturers to change product attributes in order to create new plant-based gluten-free food products that meet market demand.

According to the U.S. Department of Agriculture, the nation's pea cultivation levels have significantly increased because consumers show greater interest in pulse-based ingredients. Modern market trends strongly indicate increasing pea flour opportunities because of technological progress coupled with consumer demand for wholesome meals. The modern food industry will experience increased applications of pea flour because processing technology keeps advancing.

Industry Experts Opinion

“The demand for pea flour is surging as consumers increasingly seek plant-based protein alternatives. Our company is committed to meeting this demand by ensuring a consistent supply of high-quality pea flour to our clients.”

• John Smith, CEO, GreenPulse Ingredients

“Our research indicates that pea flour not only enhances the nutritional profile of food products but also contributes to sustainability due to its lower environmental footprint compared to animal-based proteins.”

• Dr. Raj Patel, Senior Food Scientist, NutriTech Labs

Segment Analysis

Based on the product type, the Pea Flour market has been classified into Yellow Pea Flour, Green Pea Flour, Whole Pea Flour, Split Pea Flour, and Roasted Pea Flour. Yellow pea flour is the most prominent segment in the pea flour market due to its nutritional value with broad applications. Yellow pea flour contains essential amino acids with fiber and protein, which makes it popular for health-oriented eaters and plant-based food businesses.

The yellow pea flour market experienced growth owing to expanding demands for gluten-free food ingredients and high-protein elements in bakery products, snacks, and alternative dairy applications. The modern dietary trend toward protein-rich sustainable food sources maintains a positive effect on the expansion of yellow pea flour markets.

Based on the application, the Pea Flour market has been classified into Food & Beverages, Animal Feed, Nutraceuticals & Dietary Supplements, Cosmetics & Personal Care. The Food & Beverages segment stands as the primary pea flour market owing to increasing consumer demand for plant-based gluten-free products. The worldwide health trend motivates the production of pea flour as the primary ingredient in baking without gluten and as a protein dinner and plant meat item.

Plant producers choose pea flour because of its beneficial functional properties such as protein content and dietary fiber. Manufacturing firms increasingly use pea flour as a key ingredient to improve nutritional composition and product texture in their products. Rising demand is powered by the latest plant-based formulation methods with clean-label tendencies and quick expansions in this segment.

Regional Analysis

The North American pea flour market is leading due to the burgeoning consumer demand for plant-based protein alternatives. Increased awareness regarding health and sustainability has prompted food manufacturers to include pea flour as an allergen-friendly, gluten-free, and nutritious option. With an aim toward the vegan and vegetarian dietary trend, coupled with the consumer's demand for clean-label products, the market is gaining impetus. Whereas North American consumers appear to be more conscious than ever about the nutritional profile of food products they consume, they favor pea flour for being high in protein and fiber and low on the glycemic index.

Meanwhile, the continuing expansion of the food processing industry, including bakery and snack products, keeps driving the use of pea flour in formulations, offering functionality in moisture retention and texture improvement. The U.S. and Canada should remain the mainstay of this market, with further investments in research and innovation in pea-based ingredients.

The Asia-Pacific pea flour market is growing due to increasing demand for plant-based proteins and gluten-free alternatives. Plant-based products are gaining popularity in countries like India, China, and Australia, especially in the health-conscious and vegan segments. Subsequently, the increasing awareness of the nutritional benefits of pea flour, such as high protein content and high fiber content, only fuels its greater adoption in food applications.

Investments in food processing technologies and the development of novel pea-based products contribute to market growth. Another regional advantage is the availability of a huge agricultural base, with peas cultivated in abundance, and a steady supply of raw materials. As more food makers use pea flour as a sustainable and adaptable ingredient, the Asia Pacific market is expected to grow.

Competitive Landscape

The pea flour market is highly competitive with vital players including Roquette Frères, Ingredion, AGT Foods and Ingredients, Axiom Foods, Emsland Group, Kerry Group, and Groupe Limagrain. Roquette Frères manufactures plant-based products, provides technology, and supplies pea protein and flour to meet the growing need for plant-based alternatives. By engaging the consumers for the best plant-based and clean label innovations, Ingredion has also positioned itself through pea protein and flour techniques.

AGT Foods and Ingredients is escalating product variety with acquisitions and partnerships, which is a large part of AGT's strong penetration of North American markets. Meanwhile, this proves true for Kerry Group and Groupe Limagrain, who are busy promoting sustainable sourcing and developing their offer to meet the growing consumer demand for gluten-free and plant-based ingredients. All these companies have invested in R&D aimed at process improvements and accessing new markets, which bodes very well for the pea flour market going forward.

Pea Flour Market, Company Shares Analysis, 2024

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Recent Developments:

• In February 2023, Roquette Frères expanded its pea processing facility in Canada to boost production capacity and meet the rising demand for pea flour. This move was aimed at supporting the growing need for plant-based ingredients in various industries.

Report Coverage:

By Product Type

• Yellow Pea Flour
• Green Pea Flour
• Whole Pea Flour
• Split Pea Flour
• Roasted Pea Flour

By Application

• Food & Beverages
  • Bakery & Confectionery
  • Snacks & Convenience Foods
  • Dairy Alternatives
  • Meat Substitutes
  • Soups & Sauces
  • Pasta & Noodles
  • Infant & Baby Food
  • Functional Foods
• Animal Feed
  • Pet Food
  • Livestock Feed
• Nutraceuticals & Dietary Supplements
  • Protein Powders
  • Sports & Energy Nutrition
• Cosmetics & Personal Care
  • Skin Care Products
  • Hair Care Products

By Processing Method

• Dry Milled Pea Flour
• Wet Milled Pea Flour
• Air-Classified Pea Flour

By Nature

• Organic Pea Flour
• Conventional Pea Flour

By Distribution Channel

• Supermarkets
• Convenience Stores
• Online Retail
• Specialty Stores

By Region

North America

• U.S.
• Canada

Europe

• U.K.
• France
• Germany
• Italy
• Spain
• Rest of Europe

Asia Pacific

• China
• Japan
• India
• Australia
• South Korea
• Singapore
• Rest of Asia Pacific

Latin America

• Brazil
• Argentina
• Mexico
• Rest of Latin America

Middle East & Africa

• GCC Countries
• South Africa
• Rest of Middle East & Africa

List of Companies:

• Roquette Frères
• Ingredion
• AGT Food and Ingredients
• Axiom Foods
• Emsland Group
• Kerry Group
• Groupe Limagrain
• NutriPea Limited
• Puris Foods, LLC
• COSUCRA
• The Scoular Company
• Yantai Shuangta Food
• A&B Ingredients
• Avena Foods
• Bob's Red Mill

Frequently Asked Questions (FAQs)