Refined flours are rapidly digested and result in high postprandial glycaemic index responses but provide minimal fermentable substrate to the colonic flora. Starch-rich intact legume cells provide a useful functional alternative in which cell walls contain starch as natural type 1 resistant starch (RS1) encapsulating starch, physically hindering enzyme access. To evaluate the stability of this cellular architecture under processing, intact chickpea cells were incorporated into pasta as a partial replacement for refined semolina using high-shear extrusion. Microscopy and in vitro digestion revealed that a substantial proportion of cells remained morphologically intact and retained reduced starch hydrolysis, confirming their resilience to severe mechanical stress. The physiological implications were further evaluated using in vitro and in vivo models. Intact cells significantly elevated short-chain fatty acid (SCFA) production, particularly butyrate, and modulated the gut microbiota by enriching butyrate-producing taxa such as Roseburia and Faecalibaculum. In a hypertensive mouse model, these microbial shifts were accompanied by attenuated cecal collagen deposition, suggesting a protective effect on gut tissue remodelling. Overall, starch-rich intact legume cells demonstrate significant potential as a functional substitute for refined flour, offering a robust strategy to attenuate glycaemic response and promote gut health.