Is There L-Glutamine in Pea Protein?

Reputable sources only list glutamic acid, a nonessential amino acid, in pea protein, which the body readily synthesizes and that readily converts into l-glutamine inside our bodies. Glutamine and glutamic acid typically comprise between 5% and 15% of dietary proteins, but we require so much of these two amino acids that most of our fairly large body stores are actually synthesized endogenously (internally). 

Glutamine is used to make glucosamine and is required by the immune system, for wound healing, for acid-base balance, for brain function, and for gluconeogenesis. Both amino acids are conditionally essential during pregnancy, lactation, and growth phases. 

Commercially produced MSG is related to, but not identical to, glutamine because it is a salt of glutamine; a glutamate, rather than an amino acid found in common proteins. Glutamate has been classified as an excitotoxin that can overexcite our nervous systems; but that is dependent on the brain lacking proper controls, such as can be provided by the essential nutrients magnesium and antioxidants. 

This study indicates that pea protein contains glutamic acid, not l-glutamine:  

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6245118/

Protein content and amino acid composition of commercially available plant-based protein isolates (nih.gov)