The growing demand for sustainable plant-based foods has increased interest in pulse flour as a functional ingredient. This research evaluated the effects of lactic acid fermentation on the physicochemical and functional properties of chickpea, faba bean, lentil, and pea flour solutions. The solutions (3% w/w) were hydrated, shear-treated, pasteurized, and fermented using a commercial starter culture containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Fermentation performance was evaluated through acidification, titratable acidity, viscosity, water holding capacity, and syneresis. Fermentation reduced the characteristic beany aroma and significantly influenced the functional properties depending on the pulse type. Chickpea showed the greatest acidification and physical stability, while pea and lentil exhibited higher viscosity and water holding capacity. All samples exhibited shear-thinning behavior, confirming their pseudoplastic nature. The results demonstrate the strong influence of pulse flour composition and processing conditions on the development of fermented plant-based products.