Pea protein is a food product and protein supplement derived and extracted from yellow and green split peas, Pisum sativum. It can be used as a dietary supplement to increase an individual's protein or other nutrient intake, or as a substitute for other food products (e.g. the substitution of dairy milk by pea milk). As a powder, it is used as an ingredient in food manufacturing, such as a thickener, foaming agent, or an emulsifier. It is extracted in a powder form and can be processed and produced in different ways: As an isolate - through the process of wet fractionation which produces a high protein concentration As a concentrate - through the process of dry fractionation which produces a low protein concentration In textured form, which is when it is used in food products as a substitute for other products, such as meat alternatives Pea protein is a food source due to its availability, low allergenicity, and high nutritional value. It is a common source of plant food protein. Pea protein is criticized for its effects on digestion, taste, and high sodium content. Depending on the method of processing, pea protein can contain certain levels of trypsin inhibitors, phytates, and lectins, which can cause negative side effects, such as reduced nutrient uptake and intestinal damage. Composition Pea protein is rich in nutrients such as protein and carbohydrates. Pea protein also contains vitamins and minerals and is low in fat. While generally rich in protein, the actual protein content of peas is not always consistent. It is variable and influenced by both genetic factors and environmental factors (such as soil and climate in which the peas are cultivated). Typically, peas contain 23.1–30.9% protein,1.5–2.0% fat, and minor constituents such as vitamins, phytic acid, saponins, polyphenols, minerals, and oxalates. They also contain several classes of protein: globulin, albumin, prolamin, and glutelin. The proteins are mainly albumins and globulins, which account for 10-20% and 70-80% of the protein in the pea seed, respectively. The albumins are water-soluble and considered the metabolic and enzymatic proteins, while the globulins are salt soluble and act as the storage proteins for the seed. Globulins can be further classified into legumin and vicilin, which belong to the 11S and 7S seed storage protein classes, respectively. Legumin is a hexameric protein, and vicilin proteins are trimers. Pea seeds contain 60-65% carbohydrates mainly composed of oligosaccharides, monosaccharides, polysaccharides, and disaccharides.