A pulse paste directly obtained from pulse that has high nutritional value, retains flavor, can realize a wide spectrum of use and can form homogeneous paste condition; a process for producing a pulse paste wherein the pulse paste can be efficiently obtained from pulse in a direct simple manner; and a processed food from the pulse paste that can replace conventional confectionery or food based on eggs. The pulse paste is obtained by disintegrating a raw material of pulse containing water so that the water content is in the range of 75 to 95 wt.% based on the total weight of pulse associated component and water. A process food is obtained from the thus obtained pulse paste.
