豆类（如豌豆、小扁豆）咸味零食

Potato protein is not universally better than pea protein; the choice depends on the application. Potato protein offers strong protein quality and functional properties such as emulsification, foaming and gelation. Pea protein has a larger established market and supply chain and is widely used in plant-based meat and nutritional products. Recent consumer discussions specifically compare potato and pea protein on amino acid quality, cost and practical performance.

Yes. Potato protein can function as a binder, emulsifier and texturizing ingredient in plant-based meat products. Its functional properties can help contribute to structure, juiciness and texture, making it a potential alternative or complementary protein to soy and pea proteins.