Pea protein

Pea protein is a relatively new form of protein powder which is valued for its high digestibility (90-95%), low potential for allergic responses, and remarkably low price. Pea protein has a light, flurry texture and slightly sweet taste which mixes well in solution.

Pea protein, along with soy protein, hemp protein, and rice protein, is a preferred vegan protein powder.

Pea protein is less allergenic than soy and is also not associated with health controversies related to any possible negative hormonal effects.

Pea protein is often combined with rice protein to achieve a superior amino acid profile than either protein alone. Pea protein is low in the sulfurous amino acids (cysteine and methionine) but rich in lysine; in contrast, rice protein is deficient in lysine but has high levels of both cysteine and methionine. The combination of rice and pea protein (RPP) also helps mitigate the strong, chalky taste of rice protein on its own. This combination is considered by many to be among the best tasting protein powders.

An interesting aspect of pea protein powder is that, unlike whey, when high concentrations of powder are mixed with small amounts of water, the pea protein can be formed into a semi-solid mixture which can be used as a jam or spread. This versatility is largely unappreciated, but suggests many additional uses for pea protein beyond its use in protein shakes in place of other forms of protein powder.