Pea flour reshapes dietary narratives by contributing cleaner alternatives to traditional starch-heavy products. Free from cholesterol and lactose, it delivers key electrolytes, fiber, and phytonutrients. Home chefs utilize it in dumplings, tortillas, pasta, and instant grits. Agribusinesses align practices with carbon offset targets. Market expansion benefits from digital commerce, chef endorsements, and regional cooking shows. Packaging communicates safety, freshness, and health commitment. Food labs engineer hybrid items using precision fermentation and AI-driven nutrition modeling. Government programs support community outreach, pulse education, and school feeding schemes. The outlook remains optimistic as demand intersects health, environment, and accessibility in modern food ecosystems.