The effect of proofing mode, including flour dough proofing and dough sheet proofing, and proofing period on the cooking, texture and sensory quality of pea noodles was analyzed. The result indicated that pea noodles had better texture quality and sensory score with flour dough proofing, although with higher loss rate of dry material, compared with dough sheet proofing. Both flour dough proofing and dough sheet proofing for 45 min can make the best quality of pea noodles.