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Food proteins possess a number of functionalities important to food formulation, including foaming, emulsifying, and gelling properties. Egg albumin (EA) is the benchmark for many of these functionalities, but can be costly and is an allergen for some consumers. Previous studies have shown lab-produced pea protein isolate can be an effective functional alternative to EA under varying conditions; however, similar data for commercial pea protein (CPP) is limited. The study objective was to evaluate the capacity and stability of emulsions, foams, and gels created with CPP at pH 2.2, 2.7, 3.2, 4.0, 4.5, 5.1, 6.1, 7.2, and 8.3. Emulsion capacity (EC) was 248-354 g oil/g CPP at all pH levels except 2.2 and 3.2, at which it was >785 and 115 g oil/g CCP, respectively. Emulsion stability (ES) was 44-48% at all pH levels except 3.2 and 2.2, which had ES of 52% and 89%, respectively. Foaming capacity (FC) was 114-122% for most pH levels while 161% and 147% was observed at pH values of 2.7 and 3.2, respectively. Foam stability (FS) was 90-96% at all pH levels except 3.2 and 2.2, where values of 74% and 98% were observed, respectively. Weak gelation occurred at all pH levels except 2.7 and 3.2, with a stronger gel being formed at 2.2. The ES, EC, and FC of CPP was similar to values determined (in DI water) for EA of 52%, 370 g oil/g, and 115%, respectively. However, the FS of CPP was much lower than the 100% found for EA. These results indicate potential utility of pea protein as an emulsifier or foaming agent in foods of varying pH.