The article is interesting. It has potential for publication in the IJFST. The greatest merit is in presenting psychochemical, rheological, and sensory perception data of protein drinks obtained from plant sources that may have the potential to replace a protein source in vegetarian and vegan diets. It is worth remembering that the topic is relevant, since there is a great concern of consumers in obtaining nutritious food sources, avoiding animal sources.

In this sense, the work is predictable in presenting merely descriptive data, and without establishing inferences regarding the processing or development of a specific product or evaluating functional characteristics, presence of bioactives, etc.

The data are interesting, but without adding remarkable novelty in relation to what is already known about these systems (plant protein suspensions)
The work is well written and evaluated, with a few minor caveats.

in line 77 a reference is missing

on line 133: here the author could define in more detail the sedimentation distance such as the thickness of the sediment layer after the resting time.

on line 150: it is not clear if it is a measuring system of parallel plates or cone plate or concentric cylinders (give more details)

on line 201: in relation to the differentiated structure parameters observed in figure S2.
I suggest placing an arrow at the point in the figure to point out the reported aspects in a forceful way to the reader.

Table 1: Shouldn't the rheological data adjusted by the Ostwald de Waele model point to similar parameters of behavior index, either by adjusting the shear stress or viscosity data? After all, the flow patterns are the same as those obtained in the same experiment.
In this sense, the footnote data are also confusing, as some parameters were not used.
Wouldn't it be more pertinent to present this question in the materials and methods section? I suggest reviewing.

General comments have been forwarded to the editor