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All plant drinks

Soy milk vs Pea milk

Side by side nutrients for Soy milk and Pea milk per glass.

Example result

Protein per glass

Soy milk

8.9 g

Pea milk

8.5 g

Fixed example for search engines: protein per glass for oat, soy, and almond drinks. Values follow the plant milk dataset (USDA FoodData Central where available).

Units
Show in glasses
Fortification

Calcium and vitamins vary by product and country. We keep fortified and unfortified rows separate. No brand names.

One glass = 250 ml.

Soy milk

8.9 g

Pea milk

8.5 g

In the kitchen

Foaming, tea, and baking notes. Experiential notes are marked as such.

  • Soy milk

    • Often works Foams for coffee: Often foams well for coffee drinks. (experiential note)
    • Mixed In tea: Can separate in very acidic tea; warm gently. (experiential note)
    • Often works Baking: A common 1:1 swap for cow milk in baking. (experiential note)

  • Pea milk

    • Often works Foams for coffee: Higher protein helps foam in coffee. (experiential note)
    • Mixed In tea: Similar risk to soy in very acidic tea. (experiential note)
    • Often works Baking: Protein level is closer to cow milk for baking structure. (experiential note)

Questions

Which has more protein, Soy milk or Pea milk?
Switch the glasses to protein on this page. Numbers come from the plant milk dataset for a 250 ml glass.
Why separate fortified and unfortified?
Calcium and vitamins depend on the product and the country. Mixing them would hide that difference.