Abstract: A process for the preparation of a fibrous natural product comprising agitating an aqueous slurry of ground material from the outer seed coat of a legume, especially yellow or green field peas, to dissolve only water-soluble protein and sugar products, filtering the slurry and drying the solid product thus obtained to provide a novel fibrous natural product. The latter is useful as an additive for edible food products such as bread, muffins and pasta to increase the fibrous content thereof.