Pea sprouts is a kind of traditional vegetable in China. Therefore, it is of great significance to screen vegetable pea varieties (lines) with high nutritional quality for cultivation and breeding of pea sprouts. In this study, seven main nutritional quality traits in sprouts of 97 pea varieties (lines) with different genetic origins, were measured to explore the characteristics of nutritional quality in different genotypes of Pisum sativum. The comprehensive evaluation of several nutritional quality traits in pea sprouts, including soluble protein, vitamin C, starch, cellulose, soluble sugar, water content and so on, was performed according to genetic diversity index, frequency distribution, correlation analysis, the average membership function and cluster analysis. The results showed that the variation coefficient of the quality traits of the tested cultivars ranged from 2.80% to 38.64%, among them, the variation coefficient of cellulose content was the largest (38.64%). Also, the genetic diversity index ranged from 2.02 to 2.94, showing extensive genetic variation. According to the results of comprehensive evaluation based on the average membership function method, the top 5 varieties were Aoyin 3, Korean sweet crispy pea, SWU-6, Improved Yongshengzhenbao, and B-61. Cluster analysis was carried out based on characteristics of nutritional quality that the tested cultivars were roughly divided into three groups at the Euclidean distance D = 18.480. There are 35 varieties in Group I, 26 varieties in Group II and 36 varieties in Group III. In conclusion, the seven quality traits of 97 peas sprouts showed extensive genetic variation and abundant genetic diversity, and the 5 pea varieties with higher nutritional quality were distributed in different groups. And the results can be used as reference for breeding and genetic study of new pea cultivars with tender tip.