The objective of the study was to characterize changes in the aroma profile of pea protein beverage during Ultra High Temperature (UHT) processing and subsequent refrigerated storage. The aroma profiles were characterized using Gas Chromatography/Mass Spectrometry/Olfactometry (GC/MS/O); twenty-one aroma compounds were identified and further quantified using dynamic headspace-GC/MS/MS analysis. Descriptive analysis indicated the UHT processing treatment significantly changed the sensory aroma profile of the pea protein beverage; however, no further changes were reported as a result of storage. Aroma recombination experiments in pea protein samples confirmed the sensory relevance of the identified compounds and indicated lipid oxidation and the Maillard were the reaction pathways responsible for the observed aroma changes during the UHT treatment.