Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product quality

•Fatty acids protect initial protein structure and improve its flexibility and flowability.•Unsaturated fatty acids increase mechanical energy consumption during extrusion.•Fatty acids inhibit aggregation of pea protein subunits during high-moisture extrusion.•Unsaturated fatty acids prevent the fiber orientation but improve the tensile resistance force.