Yellow Pea Protein Market Set for Strong Growth to USD 5.3 Billion by 2030, Led by North America's Largest Market Share | DataM Intelligence

The Global Yellow Pea Protein Market reached USD 2.1 billion in 2022 and is expected to reach USD 5.3 billion by 2030, growing at a strong CAGR of 12.1% during the forecast period 2023-2030.

Market growth is driven by the rising demand for plant-based protein alternatives, increasing adoption of vegan and flexitarian diets, and growing awareness of sustainable and allergen-free protein sources. The expanding use of yellow pea protein in food & beverages, sports nutrition, dietary supplements, and meat alternatives is further fueling market expansion. Additionally, advancements in protein extraction technologies, clean-label trends, and increasing investments by food manufacturers are accelerating global market growth.

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United States: Key Industry Developments
✅ June 2025: Roquette expanded its NUTRALYS® portfolio with new textured pea protein solutions, including NUTRALYS® T PEA 700XC, aimed at improving texture and application options for plant-based foods and meat analogs.​

✅ May 2025: PURIS Proteins secured over $100 million in debt financing to refinance operations and support expansion of its yellow pea protein production capabilities.​

✅ April 2025: PURIS Proteins launched the PURIS® P870 series of yellow pea protein, featuring enhanced gelation and meat-like texture for plant-based meat innovators.​

Key Merges and Acquisitions(2025):
✅ A leading plant-based ingredient producer expanded its yellow pea protein portfolio in 2025 through targeted acquisitions of regional processing assets, enhancing global capacity and securing raw material access.​

✅ A major European food-technology group strengthened its presence in the yellow pea protein segment by acquiring multiple mid-sized processors in key pulse-growing regions, optimizing logistics and cost efficiency.​

✅ Two large global nutrition conglomerates entered a strategic combination of their pea protein businesses in 2025, aligning R&D, extrusion technologies, and commercial networks to accelerate innovation in meat analogues and sports nutrition applications.​

Market Segmentation Analysis:
-By Type: Isolates Lead Clean-Label Formulations
Yellow pea protein isolates hold about 40% share, driven by high protein content and neutral taste for plant-based meat, dairy alternatives, and sports nutrition.​
Protein concentrates account for nearly 30%, favored in cost-sensitive bakery, snacks, and beverages where moderate protein enrichment is sufficient.​
Textured pea protein captures around 20%, used mainly as a meat analogue ingredient in burgers, mince, and nuggets for bite and chewiness.​
Hydrolyzed protein represents close to 10%, targeting specialized nutrition, improved solubility, and hypoallergenic formulations.​

-By Processing Type: Dry Form Strongly Dominates
Dry processing (dry fractionated/dry form) commands about 80% share, supported by lower cost, better shelf stability, and more sustainable, solvent‐free extraction suitable for large-scale food use.​
Wet processing (wet form) holds the remaining 20%, preferred where higher purity, functionality, or specific texturization is required, despite higher costs and more complex operations.​

-By End-Use: Food Processing Is Core Demand
Food processing applications lead with roughly 50% share, covering meat analogues, bakery, snacks, dairy alternatives, and beverages driven by flexitarian and vegan trends.​
Sports nutrition and nutraceuticals together contribute about 20%, using isolates and hydrolysates in powders, RTD shakes, and functional supplements for clean-label, allergen‐friendly protein.​
Animal feed accounts for around 15%, as a digestible, non‐GMO plant protein source in pet food and specialty livestock rations.​
Cosmetics and personal care use close to 5%, leveraging film-forming and conditioning properties in hair and skin products.​
Others (including emerging applications and niche industrial uses) represent about 10%, reflecting early-stage but diversifying demand.​

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Why is the Yellow Pea Protein Market Growing?
The rapid expansion of the Yellow Pea Protein market in 2026 is fueled by several critical factors:​

-Rising Plant-Based Diet Adoption: Growing consumer shift toward vegan, vegetarian, and flexitarian lifestyles boosts demand for sustainable, animal-free protein alternatives like yellow pea protein.​

-Health and Nutritional Benefits: Its hypoallergenic properties, high lysine content, and bioactive peptides appeal to health-conscious consumers, especially in clinical and infant nutrition segments growing at 8.78% CAGR.
​
-Sustainability Advantages: Yellow peas require fewer resources than soy or animal proteins, aligning with eco-friendly food trends and climate-resilient agriculture initiatives.​

-Regional Expansions and Investments: North America leads with 40% market share due to processing hubs, while Asia-Pacific surges at 9.20% CAGR from government food security programs in India and China.​

Regional Insights:
-North America leads the yellow pea protein market with the largest share, driven by high adoption of plant-based proteins as animal protein alternatives and the presence of major manufacturers.​

-Europe follows as the second-largest region, supported by strong demand in food and beverage sectors amid growing vegan trends.​

-Asia Pacific ranks third, exhibiting the fastest growth due to a burgeoning food industry, large vegan population, and increasing launches of pea protein products, particularly in China.​

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Key Players:
Roquette Frères | AGT Food and Ingredients Inc. | Cargill, Incorporated | Ingredion Incorporated | Archer-Daniels-Midland Company | Axiom Foods Inc. | Emsland Group | Glanbia Plc. | Cosucra Groupe Warcoing SA | Sotexpro

Key Highlights (Top 5 Key Players) for Yellow Pea Protein Market:
-Roquette Frères develops and supplies NUTRALYS pea protein ingredients used in meat analogues, dairy alternatives, nutrition bars and beverages, focusing on texture, taste, and clean-label plant protein solutions for global food and beverage brands.
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-Cargill, Incorporated produces yellow pea protein concentrates and isolates that are integrated into plant-based meat, dairy alternatives, and nutritional products, leveraging its large-scale sourcing and formulation capabilities to support manufacturers with functional, allergen-friendly proteins.
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-Ingredisn Incorporated offers pea protein ingredients tailored for applications like bakery, snacks, beverages, and meat substitutes, providing formulation support to improve mouthfeel, solubility, and stability in clean-label and plant-based product lines.
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-Archer-Daniels-Midland Company processes plant-based proteins, including pea, into functional ingredients for food, beverage, and nutrition markets, emphasizing sustainable sourcing and customized protein systems for meat alternatives and fortified foods.
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-AGT Food and Ingredients Inc. manufactures value-added pulse-based ingredients, including yellow pea protein concentrates, flours, and starches, supplying food companies with non-GMO, gluten-free, hypoallergenic protein solutions for plant-based foods and beverages.

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