• SOWMIYA G
• SWATHI S
• SELVAKUMARI M
• KANISHKA B

The increasing demand for nutritious, sustainable and diversified plant-based foods has stimulated interest in combining proteins from different legumes. Soybean is the conventional raw material for tofu because of its high protein content and favourable gel-forming properties. Green pea (Pisum sativum L.) is also a nutritionally valuable legume containing protein, dietary fibre, carbohydrates, minerals and bioactive compounds. Pea protein possesses useful functional properties such as water-holding, emulsification, foaming and gelation, although its gel strength and sensory characteristics may differ from those of soybean protein. Combining green pea with soybean may therefore provide an opportunity to develop a nutritionally improved and technologically acceptable tofu product while modifying the characteristic flavour, colour and texture of conventional tofu. This review examines the nutritional composition and protein characteristics of green peas and soybean, their functional and gelation properties, tofu processing technology, the role of coagulants, and the potential effects of pea–soybean blending on nutritional, physicochemical and sensory properties. Published evidence indicates that protein concentration, heating, pH, ionic strength, coagulant type and processing conditions are important determinants of protein gel formation and tofu quality. Studies comparing pea and soy proteins demonstrate differences in gel-forming behaviour, suggesting that blend ratio optimization is essential for obtaining desirable texture and water retention. The review identifies the potential of green pea–soybean tofu as an innovative plant-based protein food and highlights the need for further research on optimum blending ratio, coagulation conditions, nutritional composition, sensory acceptability, texture, yield and storage stability.

Green pea, soybean, Pisum sativum, Glycine max, tofu, pea protein, soy protein, gelation, coagulant, plant-based protein.

"GREEN PEAS-SOYBEAN TOFU:NUTRITIONAL FUNCTIONAL AND TECHNOLOGICAL PERSPECTIVE- A REVIEW", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.13, Issue 9, page no.d126-d135, September-2026, Available :http://www.jetir.org/papers/JETIR2609315.pdf

"GREEN PEAS-SOYBEAN TOFU:NUTRITIONAL FUNCTIONAL AND TECHNOLOGICAL PERSPECTIVE- A REVIEW", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.13, Issue 9, page no. ppd126-d135, September-2026, Available at : http://www.jetir.org/papers/JETIR2609315.pdf