The present invention relates to a method for extracting and purifying pea proteins. Hereto, according to the invention, peas are subjected to fermentation, preferably by lactic acid bacteria, prior to milling. Preferably the method for extracting pea proteins comprises the steps of: (a) subjecting an aqueous composition comprising peas to fermentation； (b) milling said peas； (c) fractionating said milled peas so as to obtain at least one protein comprising fraction； and (d) isolating pea proteins from said at least one protein comprising fraction. Also described are food or feed products comprising the pea proteins obtained according to the invention.
