Green split peas are dried peas (Pisum sativum) that have been husked and split along their natural seam, a step that shortens cooking time and lets them break down into a smooth, thick purée rather than holding their shape like a whole dried pea. Peas have been grown as a dried staple since antiquity across Europe, Asia, and the Mediterranean.
Their slightly sweet, earthy flavor and soft, creamy texture when cooked make them a natural base for soups and stews, most notably British pea soup, Indian dals, and Middle Eastern lentil and vegetable stews. Yellow split peas are prepared the same way and can generally be substituted for green.
Simmered in water or broth, they thicken into a purée on their own; they're also added to pilafs and risottos for body and protein, or ground into flour for breads and crackers.