Pisum sativum, rich in proteins, represents a main interest for human food. Nevertheless, pea products are underused because of their organoleptic characteristics. The extraction process of the proteins can partly explain the development of the typical flavour. The objective of the present study was to identify odour active compounds and to follow their evolution during four steps of the process (from pea flour to pea protein). Firstly, volatile compounds were extracted by Solvent Assisted Flavour Evaporation from each step and analysed by Gas Chromatography coupled with Mass Spectrometry and Olfactometry. Secondly, the volatile compounds, identified as odour active in pea flour and in pea protein, were followed in the intermediary steps of the process. As hypothesised, it appeared that the flavour profile is evolving during the protein extraction process. The odour active compounds are different between pea flour (first step) and pea protein powder (final step). Some compounds are disappearing earlier or later during the process, whereas some are appearing at different steps. Only few odour active compounds are common to each step. These results lead to a better understanding of the flavour compounds of pea flour and of proteins, and of their evolution during the protein extraction process. Then, these results could permit to adapt, to improve some key parameters or to add some steps at the process in order to better control the beany flavour development.