This dataset contains experimental data on the techno-functional and color properties of carioca bean protein concentrate (CBPC; Phaseolus vulgaris L.) obtained during a study evaluating its potential as a plant-based food ingredient. The CBPC was subjected to dynamic high-pressure (DHP; 50–180 MPa) and high hydrostatic pressure (HHP; 200–600 MPa) processing to modify protein structure and functionality. The dataset includes measurements of water holding capacity, oil holding capacity, protein solubility, foaming capacity and stability, emulsifying properties, and color parameters.