Faba bean vs pea protein: a straight comparison
Pea protein has been the default plant-based option for years. Faba bean (also written fava bean) is the main alternative now gaining ground. This page compares the two on the figures that actually matter: protein content, amino acid profile, taste, allergens and cost per gram of protein.
Where we have first-hand information about our own faba bean isolate, we say so. Where we are describing pea protein in general, we are drawing on published compositional data.
Protein content
This is where faba bean isolate has a clear numerical advantage.
| Protein source | Typical protein content (dry weight) |
|---|---|
| Faba bean isolate (Pump House) | 87.6% |
| Pea protein isolate (market average) | ~80% |
At a 30g serving, that difference works out to roughly 2.3g more protein per scoop. Over a month of daily use that adds up to around 70g of additional protein for the same powder weight. When you are comparing cost per gram of protein rather than cost per kilogram of powder, faba bean isolate tends to close the gap with pea protein even if the headline price per kilogram is similar.
Both products qualify comfortably as a source of protein under the standard that at least 12% of energy comes from protein. At 87.6%, faba bean isolate far exceeds that threshold.
Amino acid profiles
Neither faba bean nor pea protein is a complete protein in the strict sense — both are lower in methionine than animal-derived proteins. In practice, this matters less than it sounds: most people eating a varied diet get methionine from other foods, and neither source is intended to be the sole protein in anyone's diet.
Where the two are broadly similar:
- Both are high in arginine
- Both provide a reasonable leucine content, though lower than whey
- Both are good sources of lysine — an amino acid that is typically low in grain-based proteins, making either a useful complement to rice or oat-based meals
Where faba bean has an edge:
- Faba bean isolate tends to have a slightly higher total essential amino acid content than pea isolate, though published figures vary by manufacturer and processing method
- Faba bean is lower in phytates than pea, which may improve mineral absorption from the same meal — though this is a secondary consideration for most users
We publish our amino acid profile in full. Very few brands do.
See the amino acid profile — Published in full. Very few brands do.
Taste
This is probably the most practically important difference, and the one where published information is least reliable.
Pea protein's beany, slightly bitter aftertaste is its best-known weakness. It is not universal — some brands mask it with sweeteners or flavourings — but in an unflavoured product it is usually present, and noticeable enough that it limits how you can use the powder.
Faba bean is often described online as earthy or nutty. That description is accurate for faba bean flour, which is a lower-grade product made from the whole bean. It does not apply to isolate-grade faba bean protein, which goes through a different extraction process.
Our faba bean isolate is neutral in taste. Not mild, not slightly earthy — neutral. We have confirmed this directly. It does not have the aftertaste that makes pea protein difficult to use in plain water or in recipes where the flavour of the protein would compete with other ingredients. It works in smoothies, porridge and baking without altering the flavour of the finished product.
If you have tried pea protein and found the taste a problem, faba bean isolate is the most direct like-for-like alternative.
Allergens
Neither faba bean protein nor pea protein contains soya, which is relevant for anyone avoiding it for dietary, allergy or intolerance reasons.
Our faba bean protein isolate contains no soya, gluten, nuts or dairy. Faba bean (Vicia faba) is a legume, and people with legume allergies — particularly those with a known pea allergy — should be aware that cross-reactivity between legumes is possible, though it varies by individual. If you have a diagnosed legume allergy, check with a healthcare professional before use.
| Allergen | Faba bean isolate (Pump House) | Pea protein (typical) |
|---|---|---|
| Soya | No | No |
| Dairy | No | No |
| Gluten | No | No (check label — cross-contamination varies by brand) |
| Nuts | No | No |
| Legume family | Yes (faba bean is a legume) | Yes (pea is a legume) |
Both are suitable for vegan and vegetarian diets. Neither contains animal-derived ingredients.
Cost per gram of protein
Cost per kilogram of powder is a misleading comparison when two products have different protein concentrations. The number that matters is cost per gram of actual protein delivered.
| Faba bean isolate (Pump House, 1kg) | Pea protein isolate (typical market price) | |
|---|---|---|
| Protein per 100g powder | 87.6g | ~80g |
| Protein per 1kg bag | 876g | ~800g |
| Servings per 1kg (at 30g) | ~33 | ~33 |
| Protein per serving (30g) | ~26.3g | ~24g |
To get an accurate cost-per-gram comparison, divide the price of each product by the grams of protein in the bag — not the weight of the bag itself. Pea protein is often priced lower per kilogram, but the gap narrows or disappears once you account for the higher protein concentration in faba bean isolate.
Work out the cost per gram of protein — The number that actually matters when comparing.
Who each suits
Faba bean protein isolate is likely the better choice if:
- You have tried pea protein and found the taste off-putting in plain water or unflavoured recipes
- You want the highest protein concentration available in a plant-based isolate
- You use protein powder in cooking or baking and need something that does not add flavour
- You are avoiding soya, dairy, gluten and nuts
- You want a product without sweeteners or flavourings added
Pea protein may suit you if:
- You already use a flavoured pea protein product and the taste is not an issue for you
- You have an established supply and no particular reason to switch
- Price per kilogram is the primary constraint and you are comparing unflavoured options at the lower end of the market
The authorised claims apply to both
Both faba bean and pea protein, at a 30g serving, meet the condition that at least 12% of energy comes from protein. The following authorised claims therefore apply:
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
| Claim | Condition of use |
|---|---|
| Protein contributes to a growth in muscle mass. | The food must be at least a source of protein: at least 12% of energy from protein. |
| Protein contributes to the maintenance of muscle mass. | At least a source of protein: at least 12% of energy from protein. |
| Protein contributes to the maintenance of normal bones. | At least a source of protein: at least 12% of energy from protein. |
Pump House faba bean protein isolate
1kg bag. 87.6% protein. Around 33 servings at 30g. No soya, gluten, nuts or dairy. Neutral taste — not the earthy flavour associated with lower-grade faba flour. Amino acid profile published in full.
Mix two scoops (around 30g) with 200ml of water, juice or a smoothie. It is thicker than whey, so use more liquid than you would for a whey shake, or use a blender. It holds texture in baking where whey can go rubbery.
Shop faba bean protein — 1kg, 87.6% protein, no soya, gluten, nuts or dairy.
See the full specification — Every figure, including the ones most brands leave out.
Do not exceed the recommended daily dose. Food supplements are not a substitute for a varied and balanced diet and a healthy lifestyle.