High pressure processing is an emerging technology that can be used to control food spoilage and also to promote desirable physical changes, such as cellular rupture that improves extraction process of interest compounds. The HPP in starch products can lead to total or partial gelation of granules, and this is highly dependent on the nature of the starch and the pressure level applied. The present work evaluated the effect of HPP on the Differential Scanning Calorimetry (DSC) and pasting properties of Pea starch. Samples were processed by HPP up to 600 MPa during 15 minutes at 25 ºC then cooled down quickly, lyophilized and stored before analysed. DSC results showed no difference between the control samples and the samples processed up to 300 MPa, the sample processed at 400 MPa showed a little evidence of gelatinization, (slightly reduction of the gelatinization enthalpy). Samples processed at 500 and 600 MPa did not show detectable peak in DSC, indicating a complete or nearly complete gelatinization. For evaluating the pasting properties, it was used a protocol for pre-gelatinized starch. The results showed that the “cold peak”, which is related to the viscosity at room temperature, increased after pressure treatment (sample processed at 600 MPa show a viscosity four times higher than the control one), characterizing a pre gelatinized starch. Raw peak, which is related to maximum viscosity of the gel, was higher for processed samples (pea starch pressurized at 600 MPa had a raw peak 50% higher than control sample), being this result different from that expected for thermally pre-gelatinized starch. These results indicated that HPP can be used to promote a “cold gelatinization” on pea starch, with a unique pasting properties and technological profile that potentially leads to a new products application