<p>The demand for pea protein is growing, and the development of new protein extraction methods is critical to increasing the yield and functionality of these proteins. This study applied optional roasting as a pre-treatment of pea beans, combined with protein extraction assisted by ultrasonic bath (US-bath) or high-shear dispersion (HSD) and evaluated the effects on the yield parameters, macrostructural characteristics and technical-functional properties of the protein concentrates obtained. The results showed that roasting increased soluble protein content (15.0–19.6%) and reduced extraction yield and protein yield by up to 11.6% and 10.2%, respectively (p &lt; 0.05). HSD achieved the highest yields compared to control (up to a 26.3% increase in extraction yield and a 15.8% increase in protein yield) (p &lt; 0.05). Regarding macrostructural characteristics, roasting reduced sample particle size (by up to 66%), increased homogeneity (by up to 43%) and Zeta potential (by up to 33%) (p &lt; 0.05). These results were confirmed by the electrophoretic profile of the proteins, suggesting that heat treatment favored the selection of smaller proteins. Consequently, protein concentrates from roasted pea beans showed better technical-functional properties compared to those from non-roasted peas, with increases of up to 65% in water-holding capacity, 27% in oil-holding capacity, 47% in emulsifying capacity, 550% in emulsion stability, and 960% in foam stability (p &lt; 0.05). Therefore, HSD applied to non-roasted pea concentrates positively impacted extraction yield and protein yield, while roasting, regardless of its association with US-bath or HSD, improved the technological functionality of the concentrates obtained.</p>