U.S. Pea Protein Market Size, Share & Trends Analysis Report By Product (Isolates, Concentrates), By Form (Dry, Wet), By Source, By Application (Food & Beverages, Animal Feed),- Industry Analysis, Size, Share, Growth, Trends, and Forecast 2024-2033

U.S. Pea Protein Market Size and Trends

The U.S. pea protein market size was exhibited at USD 482.95 million in 2023 and is projected to hit around USD 1,514.77 million by 2033, growing at a CAGR of 12.11% during the forecast period 2024 to 2033.

U.S. Pea Protein Market Key Takeaways:

• The isolates segment accounted for a revenue share of 49.7% in 2023.
• The pea protein concentrates segment is expected to grow at a CAGR of 12.6% over the forecast period.
• The yellow split peas segment dominated the market with a revenue share of 75.8% in 2023.
• This segment is expected to grow at a CAGR of 10.1% over the forecast period.
• The dry pea protein segment accounted for a revenue share of 68.0% in 2023.
• The wet pea protein segment is expected to grow at a CAGR of 11.9% over the forecast period.
• The food & beverages segment dominated the market with a revenue share of 39.0% in 2023.
• The personal care & cosmetics segment is expected to grow at a CAGR of 13.4% from 2024 to 2033.

Market Overview

The U.S. pea protein market has undergone a remarkable transformation in the past decade, evolving from a niche segment into a mainstream ingredient fueling innovation across the food, beverage, personal care, and animal nutrition sectors. With an increasingly health-conscious population, shifting dietary preferences, and growing sustainability concerns, pea protein has emerged as a powerful alternative to traditional animal-based and allergen-prone protein sources such as dairy and soy.

Derived predominantly from yellow split peas, pea protein is rich in essential amino acids and offers high digestibility, hypoallergenic benefits, and environmental advantages due to its low carbon and water footprint. These attributes resonate deeply with U.S. consumers seeking plant-based, clean-label, and functional food products. Furthermore, the Food and Drug Administration (FDA) and other regulatory bodies have increasingly emphasized nutritional labeling and transparency, pushing brands to turn to pea protein as a transparent and consumer-friendly solution.

U.S. market players are tapping into diverse segments such as meat analogs, nutritional beverages, high-protein snacks, bakery goods, and personal care products, embedding pea protein into both mass-market and specialty product categories. The popularity of flexitarian diets, vegan lifestyles, and fitness trends among millennials and Gen Z has expanded the consumer base for plant proteins.

Looking ahead, the U.S. pea protein market is forecast to grow at a robust CAGR through 2034. Investments in domestic pea processing infrastructure, product development, and marketing campaigns promoting sustainability are likely to sustain this upward trajectory. The market is no longer confined to health stores—it has firmly planted its roots in mainstream grocery shelves, e-commerce platforms, and the supply chains of global food giants.

Major Trends in the Market

• Expansion of Plant-Based Meat and Dairy Alternatives: Brands like Beyond Meat and Ripple Foods are leveraging pea protein to develop meat substitutes and dairy-free beverages with improved texture and nutrition.

• Focus on Clean Label and Transparency: U.S. consumers are demanding short ingredient lists and non-GMO certifications, making pea protein an ideal fit due to its natural sourcing and minimal processing.

• Rise of Sports and Functional Nutrition: Pea protein is becoming a staple in protein powders, recovery drinks, and energy bars due to its digestibility and compatibility with vegan and lactose-intolerant diets.

• Sustainability and Regenerative Agriculture Initiatives: Companies are promoting pea cultivation for its nitrogen-fixing benefits and lower resource requirements compared to soy or animal protein production.

• Integration in Personal Care and Beauty Products: Hydrolyzed pea proteins are being incorporated into shampoos, conditioners, and skincare formulations due to their moisture-retention and anti-aging properties.

• Advanced Processing Technologies: U.S. manufacturers are investing in technologies like high-moisture extrusion and enzymatic hydrolysis to enhance taste, solubility, and functionality of pea proteins across applications.

Report Scope of U.S. Pea Protein Market

Market Driver: Plant-Based Movement and Lifestyle Shifts

A powerful force driving the U.S. pea protein market is the accelerating plant-based movement, underscored by lifestyle shifts toward flexitarianism, veganism, and ethical consumption. In a country where chronic health issues such as obesity, diabetes, and cardiovascular diseases are prevalent, consumers are increasingly turning to plant-based alternatives to improve their dietary quality and well-being.

Pea protein serves as a functional, allergen-free, and sustainable solution that meets the protein requirements of various consumer demographics. It is lactose-free, soy-free, and gluten-free, making it suitable for a wide range of dietary preferences and restrictions. For example, companies like Orgain, Naked Nutrition, and NOW Sports have launched pea protein powders targeting fitness enthusiasts and wellness-oriented consumers. Pea protein also forms the base for popular dairy alternatives such as Ripple’s pea milk, which offers protein content on par with dairy but without the cholesterol or saturated fats.

This cultural shift is being reinforced by policy advocacy, celebrity endorsements, and widespread media coverage emphasizing the health and environmental benefits of plant-based diets. As a result, pea protein is no longer a niche innovation—it is a pivotal player in reshaping the future of food in the U.S.

Market Restraint: Functional and Sensory Limitations

Despite its many advantages, pea protein faces certain functional and sensory limitations that could restrain its full potential in some product categories. One of the main concerns is its distinct earthy or “beany” flavor, which can be off-putting to some consumers when not adequately masked or blended with other ingredients. This is particularly challenging in neutral-flavored applications such as beverages or bakery products where flavor masking is difficult.

Moreover, the solubility and emulsification properties of pea protein are not always comparable to dairy proteins like whey or casein, which are highly functional in a wide range of formulations. This can pose technical challenges for formulators trying to create creamy textures, foaming properties, or smooth mouthfeel in beverages, desserts, or sauces.

Although food scientists are actively developing enzymatic and fermentation-based solutions to improve flavor and texture, the additional processing required can raise production costs, making pea protein less competitive on price compared to conventional protein sources.

Market Opportunity: Institutional and Foodservice Integration

One of the most exciting growth opportunities for the U.S. pea protein market lies in the integration of plant-based proteins into institutional and foodservice channels. Schools, hospitals, military bases, airlines, and corporate cafeterias are increasingly introducing plant-based options in response to consumer demand and sustainability goals.

For instance, major universities across the U.S., including those in California and New York, have adopted Meatless Monday programs where plant-based dishes made with pea protein meatballs, nuggets, or burgers are featured. The USDA’s National School Lunch Program is under increasing pressure to include more plant-based meals to address childhood nutrition and climate impact concerns.

Foodservice operators such as Sodexo, Aramark, and Compass Group have introduced extensive plant-based menus using ingredients like textured pea protein. Additionally, quick-service restaurant chains like A&W and Dunkin’ have experimented with pea protein-based sausages and breakfast items in select locations.

Expanding partnerships with institutional buyers and large foodservice networks offers scalability, stability, and volume-based revenue potential for U.S. pea protein manufacturers.

U.S. Pea Protein Market By Product Insights

Pea protein isolates held the largest market share due to their high protein concentration (typically over 80%) and minimal fat and starch content. These properties make isolates ideal for protein powders, medical nutrition, and clean-label food applications. U.S. health and fitness brands such as Vega, Orgain, and Garden of Life frequently use isolates in their performance nutrition lines. In the sports and dietary supplement segment, isolates are prized for their rapid absorption, digestibility, and purity, catering to athletes and gym-goers across the country.

On the other hand, textured pea protein has emerged as the fastest-growing product segment, thanks to its rising adoption in the booming plant-based meat sector. Textured proteins have the ability to mimic the fibrous and chewy texture of meat, making them indispensable in developing alternatives to ground beef, chicken nuggets, and sausages. Companies like Beyond Meat and Nestlé’s Sweet Earth are integrating textured pea protein into their flagship products to replicate the sensory experience of meat. With retail and foodservice channels rapidly expanding their meatless offerings, textured pea protein is expected to continue its impressive growth trajectory.

U.S. Pea Protein Market By Source Insights

Yellow split peas are the dominant source for pea protein extraction in the U.S., largely due to their superior protein content, favorable amino acid profile, and availability. These peas are also favored for their light color and neutral flavor, which allows better blending into a wide array of products. Companies like Puris and Roquette source yellow peas from North American farms and have vertically integrated operations to control quality from farm to formulation. The extensive cultivation of yellow split peas in states such as North Dakota and Montana provides a reliable and local supply chain.

While yellow split peas lead the way, other sources, including green peas and mixed legumes, are beginning to carve a niche among specialty food manufacturers seeking unique flavor profiles or nutritional properties. Artisanal protein bar makers and gourmet food producers are experimenting with these alternative sources to create differentiated offerings. However, due to limited scalability and supply chain complexities, their contribution to overall market share remains modest.

U.S. Pea Protein Market By Form Insights

The dry form of pea protein remains dominant due to its ease of storage, longer shelf life, and cost-efficiency in large-scale food manufacturing. Dry pea protein is widely used in dietary supplements, snacks, bakery mixes, and animal feed products. Its low moisture content also enables it to be shipped and stored in bulk without requiring refrigeration. This practicality has led to its widespread use by ingredient distributors and CPG brands across the U.S.

However, wet pea protein is gaining significant momentum, especially in ready-to-drink beverages and dairy alternatives where solubility and texture are key. Wet-form pea protein offers smoother mouthfeel and improved emulsification, making it ideal for premium applications like shakes, smoothies, and yogurts. Brands like Ripple and Bolthouse Farms have utilized wet pea protein to create shelf-stable beverages that appeal to lactose-intolerant and vegan consumers. The segment is expected to grow as more brands invest in liquid formulations that combine taste, nutrition, and convenience.

U.S. Pea Protein Market By Application Insights

The food & beverage application segment dominates the U.S. pea protein market, encompassing a broad range of products such as meat substitutes, protein shakes, energy bars, bakery items, and fortified snacks. Meat substitutes are particularly prominent, with textured pea protein forming the foundation for popular products by Beyond Meat, Lightlife, and MorningStar Farms. Pea protein is also widely used in high-protein beverages and nutrition shakes targeted at consumers seeking plant-based performance products. Within bakery goods, pea protein flour is being adopted to boost protein content in muffins, bread, and pancake mixes.

Meanwhile, the personal care & cosmetics segment is emerging as a high-potential growth area. Hydrolyzed pea protein is increasingly featured in shampoos, conditioners, moisturizers, and serums due to its ability to strengthen hair, hydrate skin, and support anti-aging formulations. With the clean beauty movement gaining traction, U.S. consumers are gravitating toward plant-based and cruelty-free skincare products, creating a lucrative avenue for pea protein suppliers targeting the cosmetics industry.

Country-Level Analysis

As the namesake of the market, the United States stands at the epicenter of global pea protein innovation and consumption. The country hosts a robust domestic supply chain—from the cultivation of yellow peas in agricultural states to the establishment of state-of-the-art processing facilities in the Midwest and Pacific Northwest. Leading food technology companies, including Puris, have partnered with global brands to supply pea protein from U.S.-grown sources.

Consumer demand for plant-based foods has surged nationwide, with coastal cities like Los Angeles, New York, and Seattle acting as trendsetters in vegan and health-conscious lifestyles. Meanwhile, mainstream grocery chains such as Kroger, Walmart, and Whole Foods now offer extensive pea protein product lines, making it widely accessible across rural and urban America.

The U.S. government’s dietary guidelines encouraging higher protein intake, alongside growing institutional support for sustainable agriculture, create a fertile ground for long-term growth. Moreover, R&D collaborations between U.S. universities and agri-tech firms are advancing new applications and improving the nutritional value and taste of pea protein-based formulations.

U.S. Pea Protein Market Recent Developments

• In January 2024, Puris Holdings announced the expansion of its pea protein processing facility in Dawson, Minnesota, with the aim of increasing output by 50% to meet rising domestic demand.

• Ripple Foods launched a new line of shelf-stable, protein-rich pea milk in March 2024, available nationwide at Target and Whole Foods stores.

• In April 2024, Ingredion Incorporated collaborated with a biotech startup to develop a next-generation hydrolyzed pea protein that enhances solubility and reduces bitterness in beverages.

• Beyond Meat revealed in February 2024 that it had reformulated its plant-based sausage line with a new textured pea protein to improve mouthfeel and nutritional profile.

• In May 2024, NOW Foods introduced an organic, non-GMO pea protein powder blend targeted at endurance athletes, now available through e-commerce platforms and independent health retailers.

Some of the prominent players in the U.S. pea protein market include:

• Axiom Foods, Inc.
• Ingredion
• The Scoular Company
• DuPont
• PURIS
• A&B Ingredients
• Burcon NutraScience Corporation
• Emsland Group
• Roquette Frères
• Sotexpro

Segments Covered in the Report

This report forecasts revenue growth at country levels and provides an analysis of the latest industry trends in each of the sub-segments from 2021 to 2033. For this study, Nova one advisor, Inc. has segmented the U.S. pea protein market

Product

• Isolates
• Concentrates
• Textured
• Hydrolysates

Form

• Dry
• Wet

Source

• Yellow Split Peas
• Others

Application

• Food & Beverages

• • Meat substitutes
  • Bakery goods
  • Dietary supplements
  • Beverages
  • Others

• Personal Care & Cosmetics
• Animal Feed
• Others