A method of preparing pulse protein product with reduced astringency when tasted in aqueous solution at a pH below 5, which comprises: (a) extracting a pulse protein source with an aqueous calcium salt solution to cause solubilization of pulse protein from the protein source and to form an aqueous pulse protein solution, (b) separating the aqueous pulse protein solution from residual pulse protein source, (c) optionally diluting the aqueous pulse protein solution, (d) adjusting the pH of the aqueous pulse protein solution to a pH of 1.5 to 4.4 to produce an acidified pulse protein solution, (e) optionally clarifying the acidified pulse protein solution if it is not already clear, or, alternatively from steps (b) to (e): (f) optionally diluting the combined aqueous pulse protein solution and residual pulse protein source, and (g) adjusting the pH of the optionally diluted combined aqueous pulse protein solution and residual pulse protein source to a pH of 1.5 to 4.4, and then separating the acidified, preferably clear, pulse protein solution from residual pulse protein source, and, following steps (b) to (e) or (f) to (g): (h) fractionating the proteins in the acidified pulse protein solution to separate lower molecular weight, less astringent proteins from higher molecular weight, more astringent proteins, wherein said fractionation step is effected by: (i) adjusting the pH of the acidified pulse protein solution to a pH value of 5 to 6.5, preferably 5.5 to 6.0, to precipitate the higher molecular weight, more astringent proteins from the acidified pulse protein solution and provide a pH-adjusted pulse protein solution, (ii) removing the precipitate from the pH-adjusted pulse protein solution, (iii) adjusting the pH of the pH-adjusted pulse protein solution to a pH value of 1.5 to 4.4, preferably 2 to 4, to form a re-acidified aqueous pulse protein solution, and (iv) drying the re-acidified aqueous soy protein solution to provide a pulse protein product of lesser astringency. (a) extracting a pulse protein source with an aqueous calcium salt solution to cause solubilization of pulse protein from the protein source and to form an aqueous pulse protein solution, (b) separating the aqueous pulse protein solution from residual pulse protein source, (c) optionally diluting the aqueous pulse protein solution, (d) adjusting the pH of the aqueous pulse protein solution to a pH of 1.5 to 4.4 to produce an acidified pulse protein solution, (e) optionally clarifying the acidified pulse protein solution if it is not already clear, (f) optionally diluting the combined aqueous pulse protein solution and residual pulse protein source, and (g) adjusting the pH of the optionally diluted combined aqueous pulse protein solution and residual pulse protein source to a pH of 1.5 to 4.4, and then separating the acidified, preferably clear, pulse protein solution from residual pulse protein source, and, following steps (b) to (e) or (f) to (g): (h) fractionating the proteins in the acidified pulse protein solution to separate lower molecular weight, less astringent proteins from higher molecular weight, more astringent proteins, wherein said fractionation step is effected by: (i) adjusting the pH of the acidified pulse protein solution to a pH value of 5 to 6.5, preferably 5.5 to 6.0, to precipitate the higher molecular weight, more astringent proteins from the acidified pulse protein solution and provide a pH-adjusted pulse protein solution, (ii) removing the precipitate from the pH-adjusted pulse protein solution, (iii) adjusting the pH of the pH-adjusted pulse protein solution to a pH value of 1.5 to 4.4, preferably 2 to 4, to form a re-acidified aqueous pulse protein solution, and (iv) drying the re-acidified aqueous soy protein solution to provide a pulse protein product of lesser astringency. (i) adjusting the pH of the acidified pulse protein solution to a pH value of 5 to 6.5, preferably 5.5 to 6.0, to precipitate the higher molecular weight, more astringent proteins from the acidified pulse protein solution and provide a pH-adjusted pulse protein solution, (ii) removing the precipitate from the pH-adjusted pulse protein solution, (iii) adjusting the pH of the pH-adjusted pulse protein solution to a pH value of 1.5 to 4.4, preferably 2 to 4, to form a re-acidified aqueous pulse protein solution, and (iv) drying the re-acidified aqueous soy protein solution to provide a pulse protein product of lesser astringency.