Legumes which are the dry seeds, separated from their pod, of the Leguminosae family, have been cultivated and consumed for centuries as a staple food for humans. Its consumption has been proven to be effective in the prevention of different diseases. Legume seeds such as soybean, bean, pea, lupin, and lentil, are distributed widely all over the world due to their low cost, easy to grow, and impact to soil fertility through nitrogen fixation. Additionally, they are rich sources of protein, carbohydrates, water-soluble vitamins, and minerals, and other compounds with nutraceutical potential. In this sense, legume are not only a source of energy and structural compounds, but they can also play a biologically active role as precursors of bioactive compounds with various physiological functions, such as immunomodulatory, antihypertensive, antithrombotic, opioid, etc. There are several alternatives for the bioprocessing of legumes, such is the case of: 1) In vitro enzymatic hydrolysis that uses animal, vegetable, or microbial proteases. 2) Fermentation using specific microorganisms. 3) Germination that activates the metabolism associated with the generation of a new seedling. Among legumes Pisum sativum L. is the oldest domesticated and second most widely cultivated pulse crop worldwide, it is an annual plant of cool season and grows in many parts of the world. Various reports indicate that this legume can be used as a source of compounds with biological activity in the development of functional foods and nutraceuticals. This chapter deals with the nutritional contribution, bioprocessing, bioactive compounds, and biological activity of Pisum sativum L.
