Protein hydrolysates (PHs) are emerging as sustainable biostimulants capable of enhancing plant tolerance to biotic and abiotic stresses. In this study, PHs were produced in-house from soybean and pea flours through enzymatic hydrolysis using two proteolytic enzymes, alcalase and papain, yielding four hydrolysates (PH1–PH4). The resulting PHs were characterized in terms of protein content, degree of hydrolysis, and peptide com...