In this book, the authors present topical research in the study of the cultivation, varieties and nutritional uses of peas. Topics discussed in this compilation include the enhancement of the nutritional value and functional properties of yellow pea protein via membrane processing; the volatile flavour profile of 24 pea cultivars using head space solid phase microextraction gas chromatography; regulation of nodule developments in Pisum sativum L; developing fall-sown pea cultivars as an answer to the challenges of climatic changes; and the chemical, molecular structure, biodegradation and nutritional characterisation of peas.