Plant proteins gain increasing interest as part of a sustainable diet. Because plant materials not only contain protein, they are generally isolated via an energy intensive wet fractionation. This review discusses dry fractionation as an alternative and more sustainable route for producing functional legume protein-enriched fractions. Increasing protein purity of dry-enriched fractions is discussed by identification of relationships between legume morphology and ability for separation in the dry state. Finally, functionality and nutritional properties of legume protein fractions and their application in high protein beverage and meat like structures are reviewed.