This study identified 3 commodity qualities and 5 nutritional quality traits in 100 vegetable pea germplasm sourced from both domestic and foreign origins. It analyzed their characteristic data, genetic variation, and trait correlations. Additionally, the study examined the genetic differentiation between two populations of green pea and snow pea, classified based on their different edible organs. A variety clustering analysis and comprehensive evaluation were conducted based on 8 quality traits.The results indicated significant differences (P<0.05) among the germplasm in these 8 traits, with a coefficient of variation ranging from 4.85% to 95.04%. Notably, soluble protein content exhibited the greatest variation, whereas water content showed the least. The genetic diversity index ranged from 1.33 to 2.03, with soluble sugar content displaying the highest diversity and soluble protein content showing lower diversity. The broad heritability ranged from 90.38% to 99.90%, all exceeding 90%, suggesting that genetic differences largely account for the observed trait variations.There were 12 pairs of traits with extremely significant correlation levels, including a high positive correlation coefficient of 0.75 between total amino acids content and water content, and a negative correlation coefficient of -0.49 with soluble protein content. The differentiation coefficients of the 8 traits between the two major populations of snow pea and green pea ranged from 6.01% to 92.45%, with vitamin C content being the most differentiated trait, while water content showed no significant differentiation.Cluster analysis, based on quality trait data, successfully divided the 100 germplasm into three variety groups. Green pea varieties were predominantly clustered in variety group II, while most snow pea varieties were grouped in variety group I. Five trait-specific snow pea varieties formed variety group III, revealing the genetic relationships among the varieties.Based on the characteristics of the trait data and other findings, high-quality green pea varieties such as WD-123, WD-135, and WD-147 were selected. Notably, WD-123 had a soluble protein content as high as 73.26 mg/g. Similarly, high-quality snow pea varieties like WD-057, WD-072, and WD-112 were identified, with WD-072 boasting a vitamin C content of 199.64 mg/kg.The genetic variation characteristics of pea quality traits and the genetic relationships between the germplasm revealed in this study can provide valuable high-quality germplasm and a technical basis for the cultivation and subsequent genetic breeding of vegetable pea varieties.