Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions

•Pea solutions were created by combining isolate fractions using a mixture design.•The retentate contributed most to perceived beaniness, bitterness, and astringency.•Beany aroma seemed strongly related to volatile composition.•Protein interactions with volatiles and phenolics likely modified flavor perception.•These results can help improve the formulation of pea-protein-based products.