Synergistic effects of processing parameters on the biochemical and physical properties of tofu made from yellow field pea (), as determined by response surface methodology.

Peas are an underutilized crop that do not require allergen labeling and are rarely genetically modified. Peas contain less protein than soy and vary in protein composition. Because peas contain more starch than soy and less lipids, an alternative procedure for pea tofu production needs to be developed to prevent excessive starch gelatinization while promoting curd development.