Enhancing the food application value of pea ( <i>Pisum sativum</i> L.): A systematic review on genetic improvement, processing, and biotransformation

Pea (Pisum sativum L.), as a non-GMO, low-allergenicity, and sustainable protein source, holds significant potential in food systems. However, its widespread application is constrained by anti-nutritional factors (ANFs), suboptimal functional properties, and off-flavors (beany flavor). This Review first establishes a “genotype-to-phenotype” framework, systematically elucidating the genetic basis that determines key food-related traits of pea (e.g., protein and starch). Building on this foundation, this Review critically assesses three core strategies for quality enhancement: (1) utilizing genetic breeding and gene editing to optimize traits and reduce ANFs at the source; (2) employing physicochemical processing methods to improve the functional and sensory properties of pea components; and (3) applying biotransformation, such as fermentation and enzymatic hydrolysis, to effectively degrade ANFs and mitigate off-flavors. This Review proposes a synergistic “breeding-processing-functionality” paradigm, providing a scientific roadmap for developing “designer pea” varieties tailored to specific needs. This aims to position pea as a key component of future sustainable food systems.