Pea starch is the starch isolated from peas by wet milling and separation from protein and fibre fractions. Its relatively high amylose content gives strong gelling, good film formation, and clean flavour release, suiting it to confectionery, noodles, batters, and biodegradable packaging films. As a pulse starch it offers a non-cereal alternative for gluten-free and allergen-aware formulations, with low protein residues after purification. Modified versions provide the freeze-thaw stability and shear resistance that processed foods demand. The co-produced protein concentrates add economic value to the fractionation, making pea starch part of an integrated biorefinery that converts the whole seed into food ingredients with minimal waste.