Faba beans are one of the most consumed legumes and an emerging source of edible legume-based protein. Efficacy of faba bean protein concentrate (available protein ~ 63 %) during UHT processing of homogenised O/W emulsion was assessed in the present study by using four different concentrations viz., FPC5 ~ 5 %, FPC6 ~ 6 %, FPC7 ~ 7 %, and FPC8 ~ 8 %. Additionally, the physicochemical properties of emulsion at various processing stages viz., coarse, homogenised, and UHT was also measured. Overall, this study showed the potential use of faba bean protein as a replica of soy protein in UHT processed legume-based beverages.