The production of plant-based protein powders from diverse sources leads to products with different handling and flow characteristics. Powders can exhibit agglomeration, cohesion, and segregation behaviors, which inhibit powder flow during processing. Hence, it is important to evaluate the flow characteristics of protein powders to help design more efficient process steps. This book chapter aims to describe the common protocols for measuring the bulk, dynamic, and shear flow properties of protein powder ingredients using the FT4™ Powder Rheometer. The bulk, dynamic, and shear flow properties reflect powder characteristics under stationary, powder flow, and consolidation and low flow conditions. This chapter covers the standard protocols for measuring compressibility, permeability, aeration, stability and variable flow rate, consolidation, wall friction, and shear flow properties of protein powders. This chapter also provides sample test results and analysis on the flow properties on pea, soy, and wheat gluten protein powders obtained using the protocols included in this chapter.