Pea flour attracts attention for transforming how consumers view traditional grain substitutes. Known for impressive amino acid content and naturally cholesterol-free profile, it supports cardiovascular and muscular health. Commercial kitchens experiment with it in dumplings, waffles, and extruded snacks. Minimal ecological impact, especially water conservation, aligns with responsible sourcing principles. Its rising demand reflects broader shifts toward holistic, inclusive eating habits. Functional traits enhance baking outcomes, improving mouthfeel and satiety. Regions witnessing market acceleration include North America, Asia-Pacific, and Europe. Business strategies include local partnerships, product personalization, and shelf-stable innovations. Industry players explore novel applications, ensuring consistent expansion ahead.