Global Pea Protein Ingredients Market: By Type, Source, Form, Application, and Region-Industry Dynamics, Market Size, Opportunity and Forecast for 2025-2033

The pea protein ingredients market is experiencing robust growth and continues to gain significant traction globally. Revenue projections indicate a striking increase from approximately US$ 1,827.13 million in 2024 to an impressive US$ 9,357.12 million by 2033. This represents a compound annual growth rate (CAGR) of around 19.9% over the forecast period spanning 2025 to 2033. Such rapid expansion underscores the escalating importance and adoption of pea protein across various industries and consumer segments.

Several key factors are fueling this strong market growth. A primary driver is the rising consumer demand for plant-based diets, which is reshaping food consumption patterns worldwide. As more people embrace vegetarian, vegan, and flexitarian lifestyles, the need for high-quality, plant-derived protein sources like pea protein has surged. In parallel, there is an increasing consumer focus on health and sustainability, with individuals seeking products that not only support their well-being but also minimize environmental impact. Pea protein ingredients align well with these values, being both nutritious and environmentally friendly.

Noteworthy Market Developments

The competitive landscape of the pea protein ingredients market is largely controlled by a handful of major international players, with Roquette, Freres Le Romarin, and DSM collectively commanding over 39% of the market share. These companies have solidified their leadership positions through continuous innovation, strategic partnerships, and supply chain enhancements, allowing them to meet diverse consumer needs and maintain a competitive edge.

In 2023, Roquette demonstrated its commitment to specialized applications by launching a new pea protein isolate line specifically designed for infant nutrition. This move highlights the company's focus on early-life dietary solutions, addressing the growing demand for high-quality, plant-based ingredients that support healthy development in infants. Further expanding its product portfolio, Roquette introduced two notable innovations in June 2025: the first textured wheat protein and a new large-chunk pea protein.

Meanwhile, DSM has also contributed to advancing the market with the unveiling of a specialty enzyme blend designed to work synergistically with its proprietary pea protein fraction. This innovation enables the creation of smoother textures in ready-to-drink beverages, a category that requires high-performance ingredients to satisfy consumer expectations for taste and mouthfeel.

Core Growth Drivers

The pea protein ingredients market is steadily gaining momentum among health-conscious consumers who prioritize clean-label products and minimally processed alternatives. These consumers are increasingly seeking ingredients that align with their desire for transparency, naturalness, and simplicity in their diets. Pea protein fits well within this trend, as it is plant-based, allergen-friendly, and often perceived as a wholesome source of nutrition. The growing awareness of the benefits of plant proteins, coupled with a shift away from heavily processed foods, has significantly contributed to the rising popularity of pea protein ingredients.

Emerging Opportunity Trends

Players in the pea protein ingredients market are increasingly collaborating to expand the creative applications of pea protein, pushing the boundaries of how this versatile ingredient can be used in innovative food products. In 2024, Danone exemplified this trend by partnering with three flavor-lab specialists to develop new tropical fruit pairings specifically for pea-based yogurts. This collaboration aimed to introduce bolder, more exciting taste profiles into the health-focused dairy aisle, attracting consumers who seek both nutrition and flavor variety in plant-based options. By combining expertise in flavor innovation with Danone's product development capabilities, this initiative highlighted the potential of pea protein to transform traditional categories and meet evolving consumer preferences.

Barriers to Optimization

In certain culinary traditions within the global pea protein ingredients market, long-standing methods and unique flavor profiles remain deeply rooted, posing challenges for the integration of modern ingredients like pea protein. These traditions often emphasize familiar tastes and textures that have been cherished for generations, making it difficult for innovative products to gain widespread acceptance. For example, in 2024, Roquette's chefs observed at least two cultural events where pea-infused noodles were introduced but met with only lukewarm reactions. The novel aromas imparted by the pea protein did not resonate well with attendees, highlighting a resistance to change when it comes to established culinary preferences.

Detailed Market Segmentation

By Type, Pea protein isolates hold a commanding position in the pea protein ingredients market, capturing over 42% of the overall market share. Their dominance is largely attributed to several key advantages that make them highly sought after by food manufacturers and consumers. One of the primary reasons for their popularity is their exceptional purity. Pea protein isolates undergo extensive processing to remove most non-protein components, resulting in a product that contains a very high concentration of protein, often exceeding 80 grams per 100 grams.

By Source, the majority of pea protein ingredients in the market-over 72%-are derived from yellow peas, primarily due to their superior protein content compared to green peas. Yellow peas typically offer about 24 grams of protein per 100 grams, whereas green peas contain closer to 20 grams per 100 grams. This higher protein concentration gives yellow peas a clear nutritional advantage, making them a preferred source for manufacturers aiming to produce protein-rich ingredients.

• Based on application, the pea protein ingredients market sees a significant portion of its demand-over 21.1%-arising from applications in alternative meat products. This growing market share reflects a broader consumer trend toward adopting plant-based diets. Many individuals are increasingly motivated by health considerations, seeking to reduce their intake of animal-based products in favor of plant-derived alternatives that offer comparable nutritional benefits. Additionally, concerns about environmental sustainability drive this shift, as plant-based proteins generally have a lower ecological footprint compared to traditional meat production.

By Form, currently, dry pea protein ingredients dominate the market, representing approximately 78.7% of the total offerings. The widespread preference for the dry form stems largely from its superior shelf life compared to other formats. When stored under appropriate conditions, dry pea protein ingredients can remain stable and effective for up to 18 months. This extended durability makes them especially attractive to manufacturers and distributors who require longer storage periods without compromising product quality.

Segment Breakdown

By Type:

• Pea Protein Isolates
• Pea Protein Concentrates
• Textured Pea Protein
• Pea Protein Hydrolysate
• Pea Flour
• Other Pea Protein

By Source:

• Yellow Pea
• Green Pea

By Form:

• Dry
• Liquid

By Application:

• Nutrition and Health Supplements
• Alternative Meat Products
• Bakery & Confectionery Products
• Dairy Alternatives
• Cereals and Snacks
• Beverages
• Ready-to-drink
• Others
• Infant Nutrition
• Animal Feed
• Personal Care
• Others

By Region:

• North America
• The U.S.
• Canada
• Mexico
• Europe
• Western Europe
• The UK
• Germany
• France
• Italy
• Spain
• Rest of Western Europe
• Eastern Europe
• Poland
• Russia
• Rest of Eastern Europe
• Asia Pacific
• China
• India
• Japan
• Australia & New Zealand
• South Korea
• ASEAN
• Rest of Asia Pacific
• Middle East & Africa (MEA)
• Saudi Arabia
• South Africa
• UAE
• Rest of MEA
• South America
• Argentina
• Brazil
• Rest of South America

Geography Breakdown

• Europe commands a substantial share of the pea protein ingredients market, holding approximately 30.6% of the total. This region has established itself as both the leading producer and consumer of pea protein, driven by a combination of strategic investments and agricultural expertise. Several countries within Europe play pivotal roles in sustaining this leadership, notably Germany, France, the Netherlands, and Italy. These nations contribute extensively across various stages of the pea protein value chain, including research and development, raw material cultivation, and innovation in end-use applications.
• Germany stands out for its significant investment in advanced technologies aimed at enhancing the quality of pea protein concentrates and isolates. These technological advancements enable manufacturers to create products with consistent taste and texture, which is crucial for consumer acceptance and product performance in diverse food formulations. Meanwhile, France's strength lies in its rich agricultural tradition, supported by well-organized pea-farming cooperatives that guarantee a reliable supply of high-quality raw materials.

Leading Market Participants

• A&B Ingredients
• AGT Food and Ingredients Inc.
• Archer Daniels Midland Company
• Axiom Foods Inc
• Burcon NutraScience Corporation
• Cargill Inc.
• Cosucra Groupe Warcoing SA
• DuPont de Nemours, Inc.
• Emsland Group
• Farbest Brands
• Fenchem Inc.
• Glanbia PLC
• Ingredion Inc.
• Nutri-Pea Ltd.
• Puris Foods
• Roquette Freres Le Romarin
• Shandong Jianyuan Foods Co., Ltd.
• The Emsland Group
• The Green Labs LLC.
• Other Prominent Players