The nutritional density of dry beans and the nitrogen-fixing capabilities of bean plants make beans a sustainable source of food. Despite massive production numbers, the domestic consumption of dry beans in Canada is limited. Most dry beans in Canada end up in grocery stores as whole seeds, canned beans or in soups. Utilization of dry beans as flour can help to increase the variety of products produced with dry beans and hence, their consumption. However, the specific make-up of major components (starch and protein) of dry bean flour limits its end product use. Therefore, this study aimed to process dry bean flour to modify its functionality. For this, dry beans were milled and subjected to dry heat (DH), extrusion, and high-pressure processing (HPP) treatments. The change in the molecular make-up of protein and crystallinity of starch as a result of processing was studied using ATR-FTIR. The changes in flour functionality were studied using rapid visco analysis (pasting properties), and rheology (dynamic rheological parameters; G’ and G”). FTIR results showed that processing (DH, extrusion and HPP) affected the secondary structure of the protein and the crystallinity of the starch present in the flour. Moreover, DH, extrusion, and HPP modified the pasting properties of the flour. The dynamic rheological parameters (G’ and G”) of bean flour slurries varied among the treatments and were different from those of the unprocessed flours. These results imply that processing led to changes in the starch/protein matrix causing changes in functionality (pasting profile, and rheology) of the flour. The importance of this study lies in the fact that the properties that were achieved by each of the different types of processing on the bean flours were very different, which may open different opportunities for bean flours as highly functional, novel ingredients for bakery and non-bakery food manufacturing and product development.