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Pea flour

Pea flour suppliers and sourcing guide

Pea flour is made by milling dried field peas (Pisum sativum), most often yellow peas, after cleaning and usually dehulling or splitting. Some suppliers heat-treat or roast the peas before milling to reduce the raw, beany flavor and inactivate enzymes. Brands buy raw and heat-treated pea flour for gluten-free baking, pasta, snacks, batters and coatings, and it is also the starting material for pea protein and pea starch.

See suppliersWhat to ask for on the COA
Also known as
Yellow pea flour · Pisum sativum flour · Pulse flour · Split pea flour
Facts checked
November 2026

Forms and grades of pea flour

Suppliers sell different products under the same name. Specify the one you need.

  • Raw yellow pea flour

    Milled from dehulled yellow peas without heat treatment; strongest pea flavor and active enzymes.

  • Heat-treated or precooked

    Peas or flour heat-treated to soften flavor and inactivate enzymes, for baking and snacks.

  • Green pea flour

    Milled from green peas, with a green color and sweeter flavor.

  • Organic

    Flour from certified organic peas.

  • Air-classified fractions

    Pea flour separated into protein-rich and starch-rich fractions by air classification.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Protein
Protein by Kjeldahl or Dumas (nitrogen x 6.25), reported as-is and on a dry basis.
Moisture
Moisture by oven method (for example AACC 44-15.02), which affects shelf life and yield.
Particle size
Sieve analysis or laser diffraction, which affects texture and water absorption.
Microbiology
Total plate count, yeast and mold, coliforms, E. coli and Salmonella; raw flour is not a ready-to-eat food.
Gluten
Gluten by R5 ELISA when the flour goes into gluten-free products, since peas can pick up wheat or barley in fields, transport and mills.
Heavy metals and pesticides
Lead and cadmium by ICP-MS plus a pesticide residue screen, or organic certification.

Storage, lots and expiry

Storage and shelf life

Store pea flour sealed in a cool, dry area off the floor with pest control in place; raw flour with active enzymes can develop stronger off-flavors over time. Keep it away from strong odors. Shelf life is set by the supplier's specification.

Lots and expiry dates

Protein, color and flavor vary with pea variety, crop year and heat treatment. Record protein, moisture and whether the lot was heat-treated, and keep gluten test results on file for gluten-free uses.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 101.91 allows a "gluten-free" claim on a food that inherently does not contain gluten only when any unavoidable presence of gluten is below 20 ppm.

    Source: ecfr.gov (opens in a new tab)

  • FDA's response letter to GRN 581, for pea protein from World Food Processing, describes the notifier's manufacturing process as starting with flour made from dried peas (Pisum sativum L.); FDA had no questions about the notifier's GRAS conclusion for the pea protein.

    Source: fda.gov (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Pea flour suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking pea flour suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of pea flour can brands buy?

Common forms include raw yellow pea flour, heat-treated or precooked, green pea flour, organic and air-classified fractions. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for pea flour include?

Expect protein, moisture, particle size, microbiology, gluten and heavy metals and pesticides, each with its method, specification and result for that lot.

How should pea flour be stored?

Store pea flour sealed in a cool, dry area off the floor with pest control in place; raw flour with active enzymes can develop stronger off-flavors over time. Keep it away from strong odors. Shelf life is set by the supplier's specification.

What is the regulatory status of pea flour?

21 CFR 101.91 allows a "gluten-free" claim on a food that inherently does not contain gluten only when any unavoidable presence of gluten is below 20 ppm. FDA's response letter to GRN 581, for pea protein from World Food Processing, describes the notifier's manufacturing process as starting with flour made from dried peas (Pisum sativum L.); FDA had no questions about the notifier's GRAS conclusion for the pea protein.

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