Pulses will be fermented with functional microorganisms to obtain a protein-rich fermentate in which the content of microbially formed vitamin B12 and folic acid is increased and at the same time the content of FODMAPs is reduced and as a side effect, the beany taste is reduced. The necessary understanding of the techno-functional properties should help to predict the applicability of the material in different end-product categories. Finally, this will be demonstrated in the use case texturized vegetable protein (TVP).