Current pulse and pea consumption in Canada and the US is fairly low, at approximately ½ cup per week (Ipsos Ried – Factors Influencing Pulse Consumption in Canada, February 2010). Taste and convenience were listed by survey participants as some of the top reasons for not consuming more pulses. Many North Americans and Europeans perceive peas having an “off flavour”. A large part of this is the fact that peas have not been a common staple in food products and unusual flavours may be perceived as objectionable. This project is an attempt to address the off flavour issue by examining a new pre-process developed by Buhler AG that has shown to improve nutrition and taste attributes of chickpeas, but has been untested in Canadian grown pulses, such as dry peas. The project will also address consumer’s convenience concerns, by incorporating pea flour into common North American food staples such as baked products, snack products, and noodles/pasta.