In a context where whey proteins currently dominate the protein sports beverage sector and pea proteins are usually commercialized as protein sources, this study proposes using sunflower press-cake, which contains approximately 44% protein, as an alternative and sustainable protein source. After the extraction from the press-cake, sunflower proteins were dispersed in an aqueous medium with varying xanthan gum concentrations (0.2%, 0.4% and 0.6% w/v) to simulate protein-rich sports beverages. Their performance was compared to that of whey and pea proteins, each at a 10% concentration. To enhance protein dispersibility and align with the trends of alkaline beverages, a K-P buffer at pH 9 was used as the dispersion medium, and 0.2% caffeine was included for cognitive benefits. Pasteurized dispersions were tested for rheological behavior and physical stability at 4 °C. Sunflower proteins, with a total polyphenolic content (TPC) of 35.2 mg