In this research, pea protein isolate (PPI) was modified by different methods. Their effects on the stability of almond beverages were investigated, and the mechanism was preliminarily explored. Results showed that the storage stability of beverages prepared with modified PPI as an emulsifier was significantly improved as compared with unmodified PPI. Among them, the effect of extruded co-phosphorylated pea protein isolate (EPPPI) on beverages was the best, which was similar to that of sodium caseinate (SC), which was a traditional emulsifier used in plant protein-based beverages. After adding EPPPI, the protein adsorption rate at the beverage interface increased by 45.80%, the electrostatic repulsion between beverage droplets increased by 8.41%, and the particle size decreased by 37.13%, the centrifugal precipitation rate of the beverage was reduced by 22.66%, indicating improved beverage stability. In addition, the storage experiments and micromorphological results showed that the beverage prepared by EPPPI had a uniform particle size distribution, good stability during storage, and a low degree of agglomeration, which was similar to the beverage prepared with SC as an emulsifier. All the results indicated that EPPPI had the potential to replace SC as an emulsifier in commercial almond beverages.
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