This study focused on the formulation and evaluation of protein-rich snack bars developed using Green gram (Vigna radiata), Chickpea (Cicer arietinum), and Black-eyed pea (Vigna unguiculata) in four different ratios (A: 1:1:1, B: 2:1:1, C: 1:2:1, D: 1:1:2). Sensory evaluation revealed that formulation B (2:1:1) achieved the highest scores across most attributes, including appearance, aroma, taste, and overall acceptability, followed by formulation C, while formulation D performed the poorest due to its higher proportion of BP. Proximate composition analysis of formulation B demonstrated a balanced nutritional profile, highlighting its potential as a protein- and fiber-rich snack alternative to conventional cereal-based bars. Color analysis indicated a desirable golden-brown appearance with reddish-yellow hues, enhancing consumer appeal. Texture analysis showed that formulation B was firmer and more resistant (hardness: 1405.8 g; fracturability: 1405.8 g) compared to a commercial sample, reflecting improved structural integrity though slightly higher bite force requirement. Microbial analysis confirmed that the product was within acceptable safety limits over two weeks of storage. Overall, the optimized 2:1:1 formulation effectively balanced sensory, nutritional, and textural qualities, making it a promising functional snack bar.