[Ripple in Time] The Rise of the Pea: How an Unassuming Legume Emerged as a Frontrunner in the Race to Replace Meat and Dairy

Pea starch is used to make noodles, and the leftover protein is shipped over to the US. McConnell’s Fine Ice Creams makes five non-dairy flavors starring micronized pea protein; Ripple Foods has sold 7 million gallons of its non-dairy milk made with Ripptein, a proprietary protein made from yellow peas; and Annie’s, one of the scant few utilizing organic peas, stashes it in its mac and cheese.

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