Abstract: The present invention relates to a pulse protein composition, preferably faba bean protein composition that has a protein content of at least 60 wt % by weight based on dry matter, a nitrogen solubility index at pH ranging from 4.5 to 5.5 of at least 20%, preferably of at least 15% and at pH of 3.5 of at least 20%, preferably of at least 40%, as measured on a aqueous composition comprising 3 wt % of said pulse protein composition based on the total weight of the aqueous composition and optionally a viscosity of at most 2000 cP at pH 6.5. The invention further relates to methods for extracting pulse proteins, preferably faba bean protein. The invention further relates to pulse protein composition obtainable by the above methods, as well as food or feed products containing such pulse protein composition. The invention also relates to the use of such pulse protein composition in food or feed industry.