The recent surge in demand for plant-based beverages necessitates the development of newer formulations, though stability and flavor offer challenges in their standardization. Hence, xanthan gum (XG) was used (0.1-0.4% (w/v) to stabilize field pea extract (PE) for use as a beverage base. The level of XG was standardized based on stability and viscosity. To enhance sensory properties, honey (9-15%, w/v) was incorporated in the samples (FPBH