1. A process for preparing legume protein product having a protein content of at least about 60 wt. % (N × 6,25) on dry matter, which comprises: (a) a first implementation of the extraction source legume protein aqueous calcium salt solution, so as to cause solubilization of protein extractable portion legume protein source pulses to form a first aqueous solution of the protein and legume partially extracted legume protein source, said first extraction is carried out using the calcium salt solution having a concentration of the calcium salt below about 0.10 M in an amount of from about 6 to about 20 l / kg sOURCE ika legume protein, (b) performing a second extraction of the residual partially extracted source legume protein aqueous calcium salt solution, so as to cause solubilization of additional amounts of extractable protein pulses from the source legume protein and to form a second aqueous protein solution legumes and residual protein source pulses, wherein said second extraction was carried out with calcium salt solution in an amount of less than 5 l / kg partially extracted source Br and legumes, said calcium salt solution having a concentration which provides the total concentration of the calcium salt below about 1.0 M, (ci) of the second compartment an aqueous legume protein solution from residual protein source legumes, (di) after said separation step, combining the first aqueous leguminous protein solution and the second aqueous legume protein solution to provide the combined aqueous legume protein solution, (ei) if necessary diluting the union
