Pea protein is obtained from yellow peas, whose protein is isolated by milling and subsequent extraction. It is among the plant protein sources most commonly used in protein powders, partly because peas are among the foods that less often trigger allergies.
In practice, pea protein has a somewhat weaker amino acid pattern than animal proteins, particularly in the amino acid methionine. Pea protein is therefore often combined with other plant sources such as rice protein, whose amino acid pattern complements it well. In taste and texture, pea protein has improved considerably in recent years.
A suitable combination is described in the entry Rice protein, blends of several plant sources in general in the entry Multi-component protein, and the Vegan protein guide offers practical tips.
