It's sort of interesting but I don't really understand the issue they seem to have with using protein isolate rather than the dregs of boiled peas. Maybe it's because isolate rings like a chemical name? It's especially funny when considering that folks appear to be fussy about finding a natural-enough vegan protein source to make meringues, the other half of which is white sugar anyway, aka refined sucrose if you wanted to give it a chemical name, and IMO a quite "unnatural" product to begin with