Background; Current issues surrounding meat consumption and changes in eating habits have motivated the development of meat substitutes. Vegetable proteins, especially legume proteins, are of interest. Soybean is the most widely used legume crop for food, but due to some negative aspects, it may be relevant to develop soybean substitutes.

Scope and approach; Pea is a possible alternative to soybean and the latter was thus compared with pea to determine if pea would be a good substitute. This review provides a brief insight into the similarities and differences between soybean and pea regarding composition and nutrition as well as physicochemical and sensory aspects impacting their food uses.

Key findings and conclusions; As pea is less allergenic than soybean but has similar nutritional and functional properties, it could be a great alternative to soybean. Nevertheless, some particularities of the pea composition can lead to a stronger “beany” off-flavor and so a less acceptable product. In addition, the isoenzymes involved in the development of off-flavor are more varied in the pea. The pea off-flavor may thus be more complicated to control.

背景; 围绕肉类消费和饮食习惯变化的当前问题促使了肉类替代品的发展。植物蛋白，尤其是豆类蛋白是令人感兴趣的。大豆是最广泛使用的豆类食品，但由于某些不利因素，可能与开发大豆替代品有关。

范围和方法；豌豆可以替代大豆，因此将后者与豌豆进行比较，以确定豌豆是否可以替代大豆。这篇综述简要介绍了大豆和豌豆在成分和营养以及影响其食品用途的理化和感官方面的异同。

主要发现和结论；由于豌豆的致敏性不及大豆，但具有相似的营养和功能特性，因此它可以替代大豆。然而，豌豆成分的某些特殊性可能导致较强的“豆状”异味，因此产品的可接受性较差。此外，豌豆中与异味形成有关的同工酶也更多。因此，豌豆异味的控制可能更加复杂。