Demand for textured pea protein in high-protein savory applications across the European Union is estimated at USD 460 million in 2025, with projections indicating a rise to USD 980 million by 2035, reflecting a CAGR of approximately 7.9% over the forecast period.
| Metric | Value |
|---|---|
| Industry Size (2025E) | USD 460 million |
| Industry Value (2035F) | USD 980 million |
| CAGR (2025 to 2035) | 7.9% |
This growth reflects both expanding plant-based food manufacturing and increased adoption of pea protein texturization technology. The rise in demand is linked to growing meat alternative consumption, evolving protein fortification trends, and sustainable ingredient sourcing priorities. By 2025, per capita consumption in leading EU countries such as Germany, Netherlands, and France averages between 0.4 to 0.6 kilograms, with projections reaching 0.9 kilograms by 2035. Berlin leads among metropolitan areas, expected to generate USD 74 million in textured pea protein demand by 2035, followed by Amsterdam (USD 57 million), Paris (USD 51 million), Hamburg (USD 37 million), and Vienna (USD 32 million).
The largest contribution to demand continues to come from meat alternative products, which are expected to account for 64% of total consumption in 2025, owing to strong retail presence, expanding food service applications, and manufacturer preference for pea protein functionality. By protein content classification, high-protein formulations containing over 70% protein content represent the dominant specification, responsible for 58% of all demand, while medium-protein and protein-fiber blend formulations are expanding rapidly.
Consumer adoption is particularly concentrated among plant-based food manufacturers and protein ingredient formulators, with processing capability and supply chain integration emerging as significant drivers of demand. While price volatility remains a consideration, the average cost differential versus soy texturized protein has narrowed from 15% in 2020 to 8% in 2025.
Continued improvements in pea protein extraction efficiency and increasing production scale are expected to accelerate cost competitiveness and access across mid-tier food manufacturers. Regional disparities persist, but demand in Eastern European countries is narrowing the gap with traditionally strong Western European processing hubs.
The textured pea protein segment across the EU is classified across several categories. By application, the key categories include meat alternative products, protein snacks and bars, ready meals and convenience foods, and bakery protein enhancement. By protein content, the segment spans high-protein formulations (>70%), medium-protein formulations (50-70%), protein-fiber blends (<50%), and specialized functional blends.
By texture format, formulations include chunks and strips, granules and crumbles, minced textures, and formed protein pieces. By end-user profile, the segment covers plant-based food manufacturers, protein ingredient formulators, food service operators, retail brand developers, and nutrition supplement producers. By region, countries such as Germany, France, Netherlands, Italy, and Spain are included, along with coverage across all 27 EU member states. By processing method, key technologies analyzed include extrusion texturization, wet spinning, 3D printing applications, and hybrid processing techniques.
Meat alternative products are projected to dominate demand in 2025, supported by expanding retail presence, food service adoption, and consumer acceptance of pea-based textures. Other applications such as protein snacks, ready meals, and bakery enhancement are growing steadily, each serving distinct functional requirements.
Textured pea protein in EU high-protein savory applications utilizes various protein concentration levels, selected for functionality, cost efficiency, and nutritional targeting. High-protein formulations containing over 70% protein content remain the most demanded specification, though medium-protein and blended options are gaining application-specific adoption.
The textured pea protein category serves a diverse range of food industry segments across processing scales, application focus, and distribution strategies. While requirements vary from texture performance to cost optimization to sustainability positioning, demand is concentrated among five key user categories. Each group brings distinct purchasing behaviors, specification preferences, and volume requirements.
| Countries | CAGR (2025 to 2035) |
|---|---|
| Poland | 9.4% |
| Czech Republic | 9.2% |
| Spain | 8.1% |
| Italy | 7.8% |
| Germany | 7.3% |
Textured pea protein demand will not grow uniformly across every EU country. Rising plant-based food production and faster regulatory adaptation in Eastern Europe give Poland and Czech Republic a measurable edge, while mature Western European countries expand more steadily from a higher base. The table below shows the compound annual growth rate (CAGR) each of the five largest countries is expected to record between 2025 and 2035.
Between 2025 and 2035, demand for textured pea protein is projected to expand across all major EU countries, but the pace of growth will vary based on food processing infrastructure development, plant-based food adoption rates, and manufacturing investment levels. Among the top five countries analyzed, Poland and Czech Republic are expected to register the fastest compound annual growth rates of 9.4% and 9.2% respectively, outpacing more established Western European processing centers.
This acceleration is underpinned by increasing food manufacturing investment, growing export-oriented production capabilities, and expanding plant-based food processing facilities. In both countries, per capita consumption is projected to rise from 0.3 kg in 2025 to 0.7 kg by 2035, closing the gap with higher-consumption countries such as Germany and Netherlands.
Spain and Italy are each forecast to grow at CAGRs of 8.1% and 7.8% over the same period. Both countries already maintain established food processing ecosystems, with widespread adoption of textured plant proteins in Mediterranean cuisine adaptations and export-oriented food manufacturing. Growth is supported by strong culinary innovation traditions, increasing plant-based product development, and expanding food service applications.
Germany, while maintaining the highest overall demand in absolute terms, is expected to grow at a CAGR of 7.3%, reflecting its mature but stable processing infrastructure. The country already exhibits higher-than-average per capita consumption (0.5 kg in 2025), extensive ingredient supply networks, and well-developed food technology capabilities.
The competitive environment is characterized by a mix of established protein ingredient suppliers and specialized plant protein processors. Production scale and technical application support remain decisive success factors: the five largest suppliers collectively serve more than 2,500 food manufacturers across the EU and account for a majority of high-protein textured pea protein supply capacity.
Roquette holds the leading position with an 18% demand share, leveraging its extensive European production network and deep food ingredient expertise. The French company operates dedicated pea protein facilities in France and Belgium, providing technical application support and customized texturization solutions for major food manufacturers across multiple protein content specifications.
Ingredion maintains strong positioning through its global ingredient portfolio and European processing capabilities, focusing on application-specific textured pea proteins for meat alternative and convenience food segments. The company benefits from established customer relationships and comprehensive technical service capabilities.
Emsland Group leverages its German potato starch heritage and protein extraction expertise to supply textured pea proteins primarily to Central European food manufacturers, emphasizing sustainable sourcing and local supply chain advantages for regional food processors.
Cosucra, the Belgian specialist, focuses on organic and clean-label textured pea protein solutions, targeting premium food manufacturers and natural product developers. Its specialized processing methods and quality positioning support higher-margin applications.
AGT Food utilizes its Canadian pea processing capabilities and European distribution network to supply cost-competitive textured pea proteins, particularly serving price-sensitive applications and emerging food manufacturers requiring reliable bulk supply.
The next tier includes regional processors and ingredient specialists focusing on specific applications or geographic coverage. Private-label ingredient suppliers and co-manufacturing arrangements are expanding textured pea protein availability for smaller food manufacturers, supporting category growth and application diversification.
| Attribute | Details |
|---|---|
| Study Coverage | EU demand and consumption of textured pea protein for high-protein savory from 2020 to 2035 |
| Base Year | 2025 |
| Historical Data | 2020 |
| Forecast Period | 2025-2035 |
| Units of Measurement | USD (demand value), Metric Tonnes (volume), Kilograms per capita (consumption) |
| Geography Covered | All 27 EU member states; country-level and city-level granularity |
| Top Countries Analyzed | Germany, France, Netherlands, Italy, Spain, 25+ |
| Top Cities Analyzed | Berlin, Amsterdam, Paris, Hamburg, Vienna and 50+ |
| By Application | Meat alternative products, Protein snacks/bars, Ready meals, Bakery enhancement |
| By Protein Content | High-protein (>70%), Medium-protein (50-70%), Protein-fiber blends (<50%), Functional blends |
| By Texture Format | Chunks/strips, Granules/crumbles, Minced textures, Formed pieces |
| By End-User Profile | Plant-based manufacturers, Ingredient formulators, Food service, Retail brands, Supplement producers |
| Metrics Provided | Demand value (USD), Volume (MT), Per capita consumption (kg), CAGR (2025-2035), Share by segment |
| Price Analysis | Average unit prices by protein content and application |
| Competitive Landscape | Company profiles, demand share analysis, processing capabilities |
| Forecast Drivers | Plant-based food growth, protein fortification trends, sustainability requirements, cost competitiveness |
By 2035, total EU demand for textured pea protein in high-protein savory applications is projected to reach USD 980 million, up from USD 460 million in 2025, reflecting a CAGR of approximately 7.9%.
Meat alternative products hold the leading share, accounting for approximately 64% of total demand in 2025, followed by protein snacks and bars and ready meals applications.
Poland and Czech Republic lead in projected growth, registering CAGRs of 9.4% and 9.2% respectively between 2025 and 2035, due to expanding food processing infrastructure and growing plant-based food production.
High-protein formulations containing over 70% protein content are the dominant specification (58% share in 2025), driven by premium positioning requirements and manufacturer preference for maximum protein density.
Roquette leads with 18% demand share, followed by major players including Ingredion, Emsland Group, Cosucra, and AGT Food, with growing competition from regional processors and ingredient specialists.
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Demand for Textured Pea for High-protein Savory in EU
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