The present invention is directed to pulse protein products, very low in, or substantially free of, pea/vegetable flavour notes characteristic of conventional commercial pulse protein products and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The pulse protein products of the present invention are obtained by extracting pulse protein source with water to form an aqueous pulse protein solution, at least partially separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 3.4 to solubilize the bulk of the protein and form an acidified pulse protein solution then separating the acidified pulse protein solution from the acid insoluble solid material. The acidified pulse protein solution may be dried following optional concentration and diafiltration to form a pulse protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another pulse protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying. Also described is the preparation of an acid soluble protein product, which may be an isolate, and which provides acidic solutions of improved clarity and is derived from the acidified pulse protein solution.La présente invention concerne des produits de protéine de légumineuse, à teneur très faible ou sensiblement exempte de notes aromatiques végétales/de pois caractéristiques des produits commerciaux conventionnels de protéine de légumineuse et utiles pour la fortification de produits alimentaires et de boissons et préparés sans utiliser de sel dans le processus. Les produits de protéine de légumineuse selon la présente invention sont obtenus par extraction dune source de protéine de légumineuse avec de leau pour former une solution aqueuse de protéine de légumine
