Description
An allergen-friendly insoluble dietary fiber recovered from yellow pea hull or from the cotyledon fraction left after pea starch and protein isolation. Total dietary fiber typically 50 to 90 percent measured by AOAC 991.43.
Predominantly insoluble fiber. Naturally gluten-free, soy-free, and free of the top eight allergens, which has driven rapid adoption in clean-label and plant-based product development.
Off-white to light beige powder with neutral cereal flavor and excellent water-binding behavior, typically 4 to 7 times its weight in water. Inner and outer pea fiber grades support different texture and color targets.
We supply food-grade Pea Fiber from manufacturers in China and partner sources holding ISO, HACCP, Halal, Kosher, and Non-GMO Project certifications relevant to the product and production.
Common market grades include Inner Pea Fiber (cotyledon, 50 to 65 percent TDF, lightest color), Outer Pea Fiber (hull, 80 to 90 percent TDF, fiber-claim grade), and ultra-fine micronized grades for beverage and dairy use.
Bulk and reduced-MOQ shipments. Batch-level COA covering fiber content, moisture, ash, protein residue, starch residue, heavy metals, and microbiology.
Introduction
Pea Fiber is a co-product of the yellow pea wet and dry fractionation processes that yield pea protein isolate and pea starch. Outer Pea Fiber is milled from the hull stream; Inner Pea Fiber is recovered from the cotyledon after protein and starch separation.
The cell-wall matrix consists of cellulose, hemicellulose, and pectin, with very low starch in purified outer-fiber grades. Yellow pea cultivars dominate the supply chain because of their consistent composition and the maturity of pea-protein processing in Canada, France, and China.
Regulatory status is favorable across major markets. The U.S. FDA recognizes intrinsic dietary fiber from peas as fiber for Nutrition Facts purposes. EU labeling permits dietary fiber declaration, and pea fiber qualifies under most clean-label and free-from positioning frameworks worldwide.
Strategic positioning against soy and wheat fiber is built on allergen-free status. Against bamboo and oat fiber, pea fiber competes on neutral flavor and integrated supply with the pea-protein category, which means joint sourcing efficiency for plant-based product developers using pea protein alongside pea fiber. The ingredient is the default insoluble fiber for plant-based meat analogues in North American and European clean-label markets.
Where it is used
- Plant-based meat analogues, burgers, and sausages; texture, water binding, and fiber claim
- Gluten-free baked goods, pasta, and breakfast cereals
- Bakery applications including breads, tortillas, and high-fiber rolls
- Protein bars and snack bars positioned for fiber and clean-label
- Soups, sauces, and gravies as a binder and yield extender
- Pet food and aquaculture feeds for digestive health
- Dietary supplements and weight-management formulas
- Dairy alternatives and plant-based beverages requiring body
- Extruded snacks and crackers
Technical data
| Item | Specification |
|---|---|
| Appearance | Off-white to light beige free-flowing powder |
| Source | Yellow pea (Pisum sativum) hull or cotyledon |
| Total dietary fiber (AOAC 991.43) | ≥ 50.0% (inner) to ≥ 85.0% (outer) |
| Moisture | ≤ 10.0% |
| Ash | ≤ 4.0% |
| Protein residue | ≤ 8.0% |
| Starch residue | ≤ 5.0% |
| Water-holding capacity | 4 to 7 g water per g fiber |
| Particle size | 80, 100, or 200 mesh; per customer specification |
| Heavy metals (as Pb) | ≤ 2 mg/kg |
| Arsenic | ≤ 1 mg/kg |
| Total plate count | ≤ 10,000 CFU/g |
| Yeast and mold | ≤ 100 CFU/g |
| E. coli and Salmonella | Negative |
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