Cowpea beans are of great socioeconomic expression for the rural population in North and Northeastern Brazil. This legume is rich in essential nutrients and exhibits great resistance to water stress. However, for grain processing, it is fundamental to study legume behavior during the hydration process. This study aims to evaluate the mass transfer of different cowpea beans via mathematical modeling to determine the viability of hydration for commercialization as a canned product. Physical and chemical analyses of lipids and moisture were performed. The soaking process was performed in a water bath with distilled water at 30, 40, and 50 °C. The mathematical model of Peleg presented satisfactory adjustments, with R² values ranging between 99.78% and 99.99% and relative error (P) of <3.74%. In addition, the influence of binomial time/temperature was observed during hydration.