This study evaluated three commercial quality traits and five nutritional quality traits across 100 vegetable pea germplasm accessions of both domestic and foreign origins. The analysis focused on trait characteristics， genetic variation， and inter-trait correlations. Additionally， genetic differentiation between two populations， green peas and snow peas， classified based on their edible organs， was investigated. A comprehensive evaluation and cluster analysis were conducted using the eight quality traits. The results revealed significant variation among the germplasm for these traits， with coefficients of variation ranging from 4.85% to 95.04%. 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 99.77%， all exceeding 90%， indicating that genetic factors predominantly account for the observed phenotypic variations. Twelve pairs of traits exhibited highly significant correlations， including a strong positive correlation （R=0.75） between total amino acid content and water content， and a negative correlation （R=-0.49） between total amino acid content and soluble protein content. The genetic differentiation coefficients between two populations ranged from 6.01% to 92.45%， with vitamin C content showing the highest differentiation and water content showing no significant differentiation. Cluster analysis classified this collection into three distnct groups. Green pea varieties were predominantly clustered in group II， while most snow pea varieties were grouped in group I. A unique cluster， group III， consisted five trait-specific snow pea varieties， highlighting the genetic relationships among the accessions. Based on trait characteristics and analytical findings， several high-quality green pea varieties were identified， including WD-123 （Zhongwan No.9）， WD-135 （Mizhen Pea）， and WD-147 （Qizhen 76）. Notably， WD-123 exhibited a remarkably high soluble protein content （73.26 mg/g）. Similarly， high-quality snow pea varieties like WD-057 （2015-11）， WD-072 （Mapi Pea）， and WD-112 （2015-44） were identified， with WD-072 showing an exceptional vitamin C content of 199.64 mg/kg. The genetic variation characteristics of pea quality traits and the genetic relationships among germplasm revealed provide valuable high-quality germplasm and a technical basis for the cultivation and subsequent genetic breeding of vegetable pea varieties.