Pea Starch Market Size, Share, Growth, and Forecast 2030 : BAMG Consulting

 The pea starch market was valued at USD 0.45 billion in 2025, and is expected to reach USD 0.72 billion by 2030, recording a CAGR of 8.7%. The demand for pea starch is rising as people are choosing plant-based food ingredients and clean-label food ingredients. Food manufacturers are using pea starch as a natural thickener, binder, and texturizer in products such as bakery items, dairy alternatives, and meat substitutes. The product functions as gluten-free and allergen-friendly, which makes it attractive to health-conscious consumers. The expansion of plant-based protein processing has increased the availability of pea starch as a co-product. Industrial demand is also increasing because pea starch serves as a material for creating biodegradable packaging, paper, and adhesive products. The market is witnessing growth owing to an increasing consumer preference toward the use of sustainable materials that come from plant sources.

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Market Dynamics

Expansion of Plant-Based Food and Dairy Alternatives

Growing popularity of plant-based foods and dairy alternatives is rapidly boosting the demand for pea starch. Consumers today prefer non-dairy products that include plant-based yogurt, cheese, and creamers. These products need ingredients that can enhance their texture and thickness, and pea starch delivers effective binding and stabilizing the ingredient enables producers to develop creamy textures for their dairy-free drinks and desserts. Moreover, it is vegan, clean label, and allergen-free because it is derived from plants and contains no gluten. The demand for functional plant ingredients like pea starch is growing as more brands are introducing plant-based products into their offerings.

The plant-based industry is experiencing rapid growth according to the most recent industry developments. For instance, Ripple Foods introduced new organic plant-based milk and protein beverages made from yellow peas in 2026, which demonstrates the rising demand for pea-based ingredients in dairy alternatives. Food companies are entering new plant-based product segments because consumers increasingly want products that contain plant-based proteins. In addition, product innovations are creating the need for ingredients that enhance product structure as well as product stability. The demand for pea starch in food formulations experiences strong and continuous growth because plant-based foods and dairy alternatives keep expanding their market presence.

Competition from Alternative Plant-Based Starches (Corn, Potato, and Tapioca)

One of the key challenges for the pea starch market is the strong competition from other well-established plant-based starches such as corn, potato, and tapioca. The food and industrial sectors have used these starches for many decades. They already have large production capacity, stable supply chains, and strong global distribution networks.

In addition, the market price of these products usually falls below the cost of pea starch. Food manufacturers choose traditional starches because they provide cost savings as well as easy availability. Corn starch is a major product used by food manufacturers to combine its three functions of thickening, stabilizing, and binding beverages and food products.

These alternative starches also provide similar or sometimes better functional properties in certain applications. Corn starch functions as a thickening agent and stabilizer in sauces, soups, bakery items, and processed food products. Potato starch provides strong thickening power that improves the texture of snacks, meat products, and frozen food items. Tapioca starch stands out because it creates a smooth and shiny paste that maintains its performance during high-temperature cooking and reheating methods. The existing food processing systems already use these starches, and manufacturers continue using them instead of switching to pea starch. They are easier to source and are produced in large quantities across many countries.

Some of the main raw materials for starch production include corn, cassava, wheat and potato. These established starch alternatives in food and industrial applications compete against pea starch because they provide clean-label benefits and plant-based source advantages.

Food-grade pea starch holds the largest market share because most of the demand comes from the food & beverage industry. The product finds applications in various items like bakery goods, soups, sauces, snacks, and dairy replacements. The ingredient functions as a thickening agent and binding agent while improving the texture of various processed food products. It also provides plant-based products with enhanced stability and better tasting experience. Food manufacturers find the active advantages of the product to be appealing for their business needs. The market for gluten-free products, together with clean-label ingredients, has become a major factor that drives the market.

Pea starch is a gluten-free substance that comes from plant sources. The product serves as an ideal option for people who have gluten intolerances or follow plant-based diets. Food companies are reformulating their products by incorporating the use of plant-based ingredients and are testing the use of pea starch in different food products.  Chick‑fil‑A adopted pea starch for its waffle fries recipe in 2024 to maintain their crispiness for extended periods.

North America is the fastest growing market as the region has strong production capabilities for yellow peas. Canada is one of the world’s largest producers of peas. Large pea cultivation ensures a stable raw material supply for pea-based ingredients. This supports the growth of pea starch processing in the region. Pea production in Canada is also expected to increase, with output projected to rise significantly due to better yields in major producing regions such as Saskatchewan.

US and Canadian food manufacturers have been curating new products that use ingredients derived from peas. Pea starch is used to enhance the texture and stability of plant-based foods, snacks, and dairy alternatives. The US and Canada have multiple major food ingredient manufacturers who produce both starches as well as plant-based ingredients. Companies have been conducting research and product development activities to discover new uses for pea-based ingredients. Recent developments have enabled the region to acquire new capabilities. Louis Dreyfus Company started commissioning their new pea protein facility in Yorkton Saskatchewan in 2026. The plant will also produce pea starch and pea fiber as co-products for food and industrial use.

Key Market Players

Key players active in the pea starch market include Ingredion (US), Roquette Frères (France), Yantai Shuangta Food Co., Ltd (China), Ebro Foods, S.A. (Spain), Puris (US), Dsm-Firmenich (Netherlands), AGT Food and Ingredients (Canada), Emsland-Stärke Gesellschaft (Germany), Cosucra (Belgium), Agrocorp International Pte Ltd (Singapore), Yantai Oriental Protein Tech Co., Ltd. (China), AM Nutrition (Norway), ADM (US), Meelunie B.V. (Netherlands).

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Segmentation

This research report categorizes the pea starch market based on by product type, grade, source functionality, end-use industry, and region.

By Product Type

• Native Starch

• Modified Starch

By Grade

• Food Grade

• Industrial Grade

By Source

• Organic

• Conventional

By Functionality

• Thickening

• Gelling

• Binding

• Adhesive

• Film-Forming & Packaging

• Others

By End-use Industry

• Food & Beverage

• Animal Feed & Pet Food

• Pharmaceuticals & Nutraceuticals

• Cosmetics

• Others

By Region

• North America

• Latin America

• Europe

• APAC

• Middle East and Africa

Recent Developments

August 2025- The Scoular Company completed the construction of its pea protein and starch fractionation facility in Columbus, Nebraska, and the plant began operations in early 2025. The facility was developed to process yellow peas into value-added ingredients, including pea protein and pea starch. This expansion significantly increased the company’s production capacity for pea-based ingredients used in food and pet nutrition applications.

June 2025- Roquette expanded its NUTRALYS plant protein portfolio by launching new textured wheat and pea protein solutions to support the development of plant-based foods. The company introduced NUTRALYS T WHEAT 600L and NUTRALYS T PEA 700XC, designed to help food manufacturers create nutritious, affordable, and sustainable protein products. The expansion strengthened Roquette’s plant-based ingredient offerings, and the processing of peas for these proteins also generates co-products such as pea starch, supporting the broader supply of pea-derived ingredients for food applications.

August 2024- Cosucra partnered with DKSH to expand the distribution of its plant-based ingredients, including chicory root fiber and pea-derived ingredients such as pea starch, in Australia and New Zealand. Through this agreement, DKSH began providing services such as marketing, sales, logistics, and distribution to strengthen Cosucra’s presence in the regional food and beverage industry.

June 2024- Bunge partnered with European agricultural company Golden Fields to expand its plant-based ingredient portfolio. As part of the collaboration, Golden Fields built and began operating a new processing facility in Liepaja, Latvia, dedicated to producing pea and faba bean protein concentrates exclusively for Bunge. The facility processes peas into various co-products, including pea starch, helping strengthen the supply chain for pea-based ingredients used in food, feed, and pet nutrition applications.

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