A new type of coagulative yogurt was developed， using fresh milk as raw material and adding pea protein powder. The optimum fermentation conditions were determined by signal factor and orthogonal experiments. The results showed that the optimal parameters were: the addition amount of pea protein powder 6%， fermentation time 3.5h， inoculum size of leaven 4%， fermentation temperature 40℃， and addition amount of sucrose 6%. Under these conditions， the yogurt hasgood quality and the highest sensory evaluation score， with acidity 79～90°T， delicate tissue， a little whey separated and delicious flavor of pea protein powder and yogurt.