This study aimed to employ tempering and subsequent infrared (IR) heating as seed pre-treatments to enhance the functional properties and in vitro protein digestibility (IVPD) of air-classified fine stream (i.e., protein concentrate) from round pea, faba bean, and wrinkled pea. Due to the absence of effective modifications on protein and starch, the tempering did not influence the separation between these two major constituents during the air classification and exhibited negligible effects on the functional attributes and digestibility of the obtained fine stream, except for water-holding capacity (WHC). As an efficient and short-time thermal method, IR pre-treatment led to protein denaturation and starch gelatinization in round pea, faba bean, and wrinkled pea, thus showing some negative influence on the separation of protein and starch in the air classification. Although IR heating reduced the protein solubility of fine stream from 79.9%-83.4% to 24.0%-33.1% for the three pulse varieties, this pre-treatment did not considerably affect their particle morphologies and size distributions nor foaming and emulsifying properties. As a result of protein denaturation, IR heating enhanced WHC from 0.42-0.65 g/g to 1.82-1.98 g/g and IVPD from 78.6%-83.0% to 85.3-86.7% for the three fine stream samples. IR heating can be utilized to pre-treat different pulse seeds to improve the techno-functional attributes and digestibility of protein concentrates from air classification.