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Value-Added Food Innovations from Pea Pod By-Products: Culinary Applications and Nutritional Analysis explores the transformation of pea pods-often discarded as waste-into nutritious, functional foods. Rich in fiber, vitamins, minerals, and bioactive compounds, pea pods hold great potential for sustainable product development. This book provides a concise nutritional analysis, highlights functional properties, and demonstrates applications in traditional and modern food systems. Linking waste management with value addition, it promotes circular economy practices and sustainable food chains. Aimed at food scientists, nutritionists, product developers, and culinary professionals, it also offers guidance for students, policymakers, and industry leaders. By showcasing innovative uses of pea pod residues, the book emphasizes turning discards into desirable products, bridging food security, nutrition, and sustainability.