This study investigates the aromatic composition of pea albumin and globulin fractions obtained through either fermentation or conventional acidification using hydrochloric acid (control) toward the isoelectric point of pea globulins. Different lactic acid bacteria were used including S. thermophilus (ST), L. plantarum (LP), and their coculture (STLP). The volatile compounds were extracted by solvent‐assisted flavor evaporation technique and quantified by gas chromatography–mass spectrometry (GC‐MS). Odor‐active compounds (OAC) were further characterized by gas chromatography–olfactometry (GC‐O). In total, 96 volatile and 36 OACs were identified by GC‐MS and GC‐O, respectively. The results indicated that the protein fractions obtained by conventional acidification were mainly described by green notes for the presence of different volatile compounds such as hexanal. However, the samples obtained by fermentation had a lower content of these volatile compounds. Moreover, protein fractions obtained by coculture fermentation were described by volatile compounds associated with fruity, floral, and lactic notes. Practical Application The insights from this study on pea protein aroma could find practical use in the food industry to enhance the sensory qualities of plant‐based products. By utilizing fermentation methods and specific lactic acid bacteria combinations, manufacturers may produce pea protein with reduced undesirable green notes, offering consumers food options with improved flavors. This research may contribute to the development of plant‐based foods that not only provide nutritional benefits but also meet consumer preferences for a more appealing taste profile.