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Artesa® Textured Pulse Protein

can help you revolutionize the plant-based foods space.
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Artesa Textured Pulse Protein solutions give you the formulating flexibility of soy without the drawbacks.
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Artesa Textured Pulse Protein allows you to skip the wheat gluten that many plant-based meats use and have low allergenicity potential allowing you to broaden your customer base.
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You can make truly vegan and plant-based products with great organoleptic qualities. Fewer ingredients. Great for vegans and other plant-based product lovers.
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If you’re looking to clean up your label and reduce the number of ingredients in your formulation, Artesa Textured Pulse Protein is right for you.
Fried crispy chicken nuggets with ketchup on white board
Sausage Pizza

Artesa Textured Protein Facts:

  • Better taste & appearance
  • More ‘meat-like’ experience
  • Enhanced texture & mouthfeel
  • Easier to formulate
  • Replace unwanted ingredients
  • Faster product development
  • Non-GMO and non-allergenic
  • Leaner, cleaner label


An Innovation in Ingredient Technology

You’re in a race to market with better tasting, more ‘authentic’ plant-based meat products. Today, PLT and Artesa® Textured Protein Solutions can help you get there – faster and better. Artesa Textured Pulse Protein is a proprietary blend of plant-based flour and protein that ‘engineers’ in better organoleptic, nutrition and formulating properties. It is manufactured to tighter specifications – with less variability – than any other textured protein on the market today.

Good for
Ingredient Solutions
Plant-Based Meat
Plant-Based Nutrition
Plant Protein
Functional Foods
Gluten / Allergen Free
Plant-Based Meat
Prepared Foods
Frozen Foods

Plant-Based Nutrition

Artesa Textured Pulse Protein can help you revolutionize the plant-based foods space. It’s optimized solutions for creating a ‘real meat’ experience with easy formulating and excellent processing characteristics.
Ideal applications include:

  • Chicken Nuggets
  • Chicken Patty
  • Pizza topping (sausage crumble)
  • Meatballs
  • Burgers
  • Sausage patties


Gluten-Free/Allergen-Free Solutions

Artesa Textured Pulse Protein can offer you a best-in-class approach to the development of gluten-free products that meet the sensory expectations of even the pickiest consumers. We can help you speed development time, cut your ingredient list and enhance your processing operation.



Artesa Textured Pulse Protein has the formulating characteristics of soy – without the GMO and allergen drawbacks. It is superior to Textured Pea Proteins in a range of important areas.


Nutriati’s chickpeas are grown in North America – in the United States and Canada. Production of the final product takes place on the US Eastern Seaboard – unlike many other pulse flours that are extracted in China. Nutriati works with a select group of farmers to supply Artesa chickpeas – developing long-term relationships that will help them improve the profitability of their farms.


The chickpea gets good marks when it comes to sustainability. Chickpeas create their own fertilizer by fixing nitrogen from the air – which lowers greenhouse gases, significantly lowers need for chemical fertilizers and creates healthier soils for future planting. They are an excellent rotational crop. They also require significantly lower use of water and pesticides in production. Chickpeas have the lowest carbon footprint of any protein starting materials and there is no such thing as a GMO chickpea. We like to say that Artesa Textured Pulse Protein is Good for People and Good for the Planet!

Artesa Textured Pulse Protein is manufactured by Nutriati, USA.

“We can do 'amazing things' with Artesa,
including eliminating air pockets and the ability to spread peanut butter on the bread without tearing.
C.B., Lead Product Developer
“Artesa is unique due to its soft texture,
versatility, high-protein nutritional value and best of all: flavor. I look for tasty ingredients that are easy to use. Artesa provides both, while sneaking in a nutritious element. That’s an all-around win in my kitchen.”
Liz Kiniry Chef
When I started working with Artesa Chickpea Flour,
I realized I could get a gluten-free bread that tasted great and had the other sensory characteristics I was looking for. Without adding stabilizers. You can’t do that with other pulse flours

Let us help you expand your plant-based offering.

Our partner, Nutriati, has extensive experience – not only with Artesa – but across today’s food and beverage landscape. They can help you develop formulations that will meet your goals for taste, sensory and process-ability.