Effect of whey and pea protein blends on the rheological and sensory properties of protein-based systems flavoured with cocoa

► Whey/pea protein-based products can be formulated with κ-carrageenan and xanthan gum. ► Pea protein conferred higher viscosity and elasticity to systems than whey protein. ► A high pea protein content caused off-flavour and decreased sweet and cocoa flavour.