As food preferences shift, pea flour becomes a staple among alternative ingredients for modern nutrition. Providing fiber, antioxidants, and energy, it supports digestive function and overall vitality. Its mild taste and light color enhance appeal in processed and semi-processed goods. The transition toward cruelty-free, zero-waste consumption boosts awareness and trial rates. Efficient storage, long shelf life, and minimal spoilage risks suit commercial requirements. Artisanal producers craft nutrient-dense crackers, thins, and meat analogues. Consumer familiarity increases through media exposure and influencer-backed reviews. Supply networks adapt to rising volume with upgraded equipment and digital monitoring. Economies of scale enhance global competitiveness.