<p>Improvements in beneficial traits of pea including seed protein concentration have been achieved through plant breeding. The genotype and environment influence seed protein concentration, impacting functional and nutritional profile of pea products. This research explored the effect of seed protein concentration on the composition, quality, and functionality of flour from 7 new pea genotypes. The samples were divided into low-protein lines (LPLs), high-protein lines (HPLs), and CDC Meadow (control/medium-protein). The protein content in the flour ranged from: 18.7 ~ 21.7% in LPLs; 21.9 ~ 28.2% in HPLs; and ~ 20.5% in the control. HPLs presented up to 8% more protein compared to the control, indicating breeding advancements in the new varieties. No relevant correlation was detected between protein content and functionality. Water/oil holding capacities ranged from 1.5 ~ 2 and 1.2 ~ 1.4&#xa0;g/g; emulsifying and foaming activities varied from 9.2 ~ 13.9 m²/g and 200 ~ 320%. Negative correlation between nutritional attributes and protein concentration was observed. LPLs presented higher in vitro protein digestibilities and amino acid (AA) scores compared to HPLs. Lines presented high AA scores (0.84 ~ 1.21) and in vitro PDCAAS ranged from 0.67 ~ 0.98. In conclusion, seed protein concentration impacted flour composition and nutritional quality, with HPLs presenting higher total protein contents and LPLs presenting overall higher in vitro PDCAAS; whereas functionality was not a major differentiator between HPLs vs. LPLs. This research contributes towards the breeding of high-protein/ high-quality pea varieties. The development of HPLs is expected to enhance the efficiency of protein extraction, positively impacting protein fractionation processors, and further highlighting peas in the plant-based protein markets.</p>