Split Peas are whole peas husked and split in half to increase surface area and speed cooking time. The Yellow Split Pea is about 1/4 of an inch wide and pale yellow in colour. Split Peas have a mild flavour and soft texture. The colour is the only difference between yellow and green split peas. Split Peas - Not Just for Soup! Yellow Split Peas (Pisum Sativum) are part of the legume family. Peas have a very ancient history being domesticated before 6000 BC in the near east. From here they spread across Asia, through China and also through the Mediterranean. Both Greek and Roman civilizations relied on dried peas as an important ingredient in their diets. Split peas are a nutrient-dense food, which means they contain a large amount of nutrients but are low in calories. Split peas are a good source of vitamins A and B, potassium and magnesium. Split peas are very low in fat and a good source of protein. A 1/2-cup serving of cooked split peas contains 115 calories. Tasty Tips and Storage Enjoy split peas in Indian Dahl, split pea soup or use them to add body and flavour to other soups or stews. Soaking split peas for up to 6 hours can save about 30 minutes in cooking time. However, split peas don't need soaking because the part (outer skin) containing the natural enzyme inhibitors has already been removed. Our recommendation? Don't soak them if you want a thicker, heartier soup. Soaking can result in a loss of carbohydrate, and soaked peas yield a thinner soup. Freshly split peas can cook in about 45 minutes. Older peas may take up to an hour to soften. When stored in our resealable bags or an airtight container in a cool, dry place, peas can be stored for years. Older dried peas may take slightly longer to cook.