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Highlights • Pea flours were separated by dry fractionation at cut-point of 22 µm. • Industrial scale milling machine and air classifier were applied. • Fine fraction contains double amount of nutrients, like protein, oil, and fiber. • Yield of fine fraction was ∼44%, a high possibility for an industrial manufacture. • Starch was enriched 1.5 times in coarse fraction, a potential in fermentation use. Abstract This study determined influence of industrial scale milling and air classification on separation of pea flours into fine and coarse fractions. Three commercial field pea flours were chosen from field peas grown in Manitoba, Canada, - whole green pea flour (WGPF), split green pea flour (SGPF), and organic split yellow pea flour (OSYPF). The ranges of 85–87% protein, 74–95% fat, and 66–76% minerals were enriched in the pea fine fractions. A range of 78–91% starch was enriched in the coarse fractions. Scanning electron microscopy and proximate analysis confirmed compositional shift between the fine and coarse fractions. The particle size analysis demonstrated that the milling in this study was sufficient and effective in reducing the flour particle size to smaller than 22 µm, which was considered to be the cut-point. The yield of the fine fraction was as high as 44% and acceptable for an industrial manufacture. [ABSTRACT FROM AUTHOR]