Abstract: In order to make pea jelly with good gel properties and high edible quality, taking pea starch as the main raw material, the formula and technology of pea jelly were optimized by single factor and orthogonal experiments. The results showed that the best formula and technology conditions of pea jelly were as followed: materialliquid ratio（mass ratio of pea starch to water） 1 ∶5.5, salt proportion 0.8%, sucrose proportion 10%, carrageenan proportion 1.0%, pH 7.5, heating temperature 75 ℃, and heating time 50 min. The sensory score of the prepared pea jelly was 3.4（full score 4）. And the pea jelly had fine and smooth texture, good elasticity, and excellent color and taste quality.