The influence of the amount of water added on pea noodle quality was researched to provide reference for making pulses dry noodles with suitable amount of water. Taking yellow pea flour as research object, pea dry noodles were made of mixed flour of wheat and yellow pea with 15% and 25% of pea flour respectively, and different amount of water. The quality of the pea dry noodles was analyzed. The result showed that when pea flour content was 15%, along with the increase of water added, the gloss and appearance of dry noodles had no significant difference, but dough sheet darkled. After being cooked, the loss rate of dry material and sensory evaluation had no significant difference. When pea flour content was 25%, along with the increase of water added, the score of gloss and appearance of dry noodles enhanced, water absorption and loss rate of dry material trended downward. Texture characteristic and microstructure were better than that with other water addition as water addition were 32% and 34%. The surface and cross profile of microstructure were very coarse as water addition was 28%, total score of sensory evaluation was the lowest as 77.2. The suitable additive quantity of water was 32%~36% and 32%~34% respectively, when pea flour content was 15% and 25%.