Disclosed is a method of producing a pulse protein product having a protein content of at least 60 wt% (N x 6.25) on a dry weight basis, which includes: extracting a pulse protein source with an aqueous calcium salt solution to cause solubilization of pulse protein from the protein source and to form an aqueous pulse protein solution, at least partially separating the aqueous pulse protein solution from residual pulse protein source, and adjusting the pH of the aqueous pulse protein solution to a pH of 1.5 to 4.4 to produce an acidified aqueous pulse protein solution. Further disclosed is a pulse protein product having a protein content of at least 60 wt% (N x 6.25) d.b. which is substantially completely water soluble at acid pH values between 2 and 4 and produces heat stable solutions at acid pH values of less than 4.4.
