The aim of this study was to investigate the effect of different ultrasound conditions on yield and physicochemical, thermal, and textural properties of some pulse starches. The materials were green lentil, red lentil, faba bean, and pea. As a result, starch yield significantly decreased with increasing ultrasound amplitude or power for all pulse types (p < 0.05). Also, it was found that ultrasound treatment induced the adhesion between starch and bran and hindered the separation of starch from the bran fraction of hydrated pulses. Further, starch damage, resistant starch content, amylose content, water and oil binding capacity, swelling power, morphological granular characteristics, gelatinization characteristics, and textural properties of the untreated and ultrasound-treated pulse starches were compared.