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, and then either: (b 1) separating the aqueous pulse protein solution from residual pulse protein source, optionally diluting the aqueous pulse protein solution, 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, and optionally clarifying the acidified pulse protein solution if it is not already clear; or: optionally diluting the combined aqueous pulse protein solution and residual pulse protein source, and 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 step or, (d) 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) membrane processing the acidified aqueous pulse protein solution to fractionate the protein components of the acidified aqueous pulse protein solution into a higher molecular weight fraction in a first retentate and a lower molecular weight fraction in a first permeate, (ii) membrane processing the first permeate to retain the lower molecular weight fraction protein components in a second retentate and to permit contaminants to pass the membrane in a second permeate, (iii) drying the second retentate to provide a pulse protein product of reduced 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, and then either: (b 1) separating the aqueous pulse protein solution from residual pulse protein source, optionally diluting the aqueous pulse protein solution, 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, and optionally clarifying the acidified pulse protein solution if it is not already clear; or: optionally diluting the combined aqueous pulse protein solution and residual pulse protein source, and 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 step or, (b 1) separating the aqueous pulse protein solution from residual pulse protein source, optionally diluting the aqueous pulse protein solution, 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, and optionally clarifying the acidified pulse protein solution if it is not already clear; optionally diluting the combined aqueous pulse protein solution and residual pulse protein source, and 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 step or, (d) 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) membrane processing the acidified aqueous pulse protein solution to fractionate the protein components of the acidified aqueous pulse protein solution into a higher molecular weight fraction in a first retentate and a lower molecular weight fraction in a first permeate, (ii) membrane processing the first permeate to retain the lower molecular weight fraction protein components in a second retentate and to permit contaminants to pass the membrane in a second permeate, (iii) drying the second retentate to provide a pulse protein product of reduced astringency. (i) membrane processing the acidified aqueous pulse protein solution to fractionate the protein components of the acidified aqueous pulse protein solution into a higher molecular weight fraction in a first retentate and a lower molecular weight fraction in a first permeate, (ii) membrane processing the first permeate to retain the lower molecular weight fraction protein components in a second retentate and to permit contaminants to pass the membrane in a second permeate, (iii) drying the second retentate to provide a pulse protein product of reduced astringency.