Pea fiber is a dietary fiber derived from the hulls of yellow peas (Pisum sativum) and is increasingly found in functional foods aimed at supporting metabolic health. Scientific evidence suggests that dietary fiber, including pea fiber, can be beneficial in the management and prevention of metabolic syndrome—a cluster of conditions that increase the risk for heart disease, diabetes, and stroke. Pea fiber is primarily composed of insoluble fiber, with some soluble components, and has been studied for its effects on satiety, glucose metabolism, and lipid profiles.

Clinical and preclinical studies indicate that pea fiber consumption can reduce postprandial blood glucose and insulin spikes, improve insulin sensitivity, and support healthy lipid levels—key components of metabolic syndrome. For example, small human trials and animal studies have shown that pea fiber can lower LDL cholesterol and improve glycemic control, likely due to its impact on digestion and gut microbiota modulation. A 2020 review in Nutrients highlights that legume fibers, including pea fiber, can beneficially modulate metabolic markers.

While the overall evidence supports a positive role for pea fiber in metabolic health, direct large-scale randomized trials specifically targeting metabolic syndrome are limited. Thus, the evidence rating is moderate (3/5): there is scientific rationale and some supporting data, but more robust, targeted research is needed to confirm benefits specifically for metabolic syndrome.