Pisum sativum starch HYPS refers to the "HYPS series" commercial starch produced through biological fermentation of imported yellow pisum sativum. It is primarily used in applications such as jelly noodles, meat products, and pharmaceutical carriers. The starch purity is ≈93%, with amylose content accounting for 35%–65%. The proportion of slowly digestible and resistant starch is higher than that of corn/Triticum aestivum starch, thus exhibiting characteristics such as low glycemic response, cooking resistance, and slow retrogradation.