Food or beverage product with agglomerated pea protein

A method of producing a food or beverage product, the method comprising;

• providing an aqueous ingredient composition comprising pea protein at a concentration of 1.0 to 6 wt. %;
• adding to the ingredient composition 4.0-20 mM of divalent cations available to complex the pea protein;
• and subsequently heat treating the ingredient composition at a pH of to 6.6-7.3 to form agglomerates comprising pea protein wherein the heat treatment is performed at a temperature of 80° C. to 125° C. for a period of 30 seconds to 20 minutes, or at a temperature of above 125° C. for 3-45 seconds.