Split yellow peas are an agricultural or culinary preparation consisting of the dried, peeled and split seeds of Pisum sativum. They are peeled, in that in addition to not being in the seedpod in which they grew, the splitting process also removes the dull colored outer skin of the pea.

A mechanical process, splitting the dry seeds of the Pisum sativum L. plant first involves husking, or dehulling, the seeds. This removal of the outer coating of the seed allows for easy division of the pea into its two cotyledons, the parts of the seed that eventually develop into leaves. This removal of the husk and splitting of the pea results in a sweeter, less starchy, earthier taste, softer texture and shorter required cooking time than for whole peas.


  • Split Peas have a mild flavor and soft texture.
  • The Split Pea has more of an earthy flavor than the whole dried pea, similar to the lentil in versatility and nourishment.


Green and yellow split peas are commonly used to make pea soup or “split pea soup”, Split Peas are most commonly used in thick soups and stews. The peas break apart when cooking, adding to the texture of the soup. Split Peas can also be used to make dips and spread or they can be included with other ingredients in baked casserole or stuffing’s.

Yellow split peas are used to make a sweet snack in Beijing cuisine. Wandouhuang (豌豆黄) is a sweetened and chilled peas pudding, sometimes flavored with osmanthus blossoms and dates.