Pea (pisum sativum L.) being a good, highly nutritious vegetable and pulse crop occupies a position of considerable importance. Fresh peas are highly perishable and available seasonally. Therefore, the need of preservation comes forth. Dehydration is the most important method for preservation of green peas. This method of preservation has greater shelf life, easier and convenient transport and good quality are the main features of dehydrated peas besides less cost. Also the dehydrated peas have effective retention of colour, texture and nutritive value of fresh peas. So the drying characteristics of the green peas are studied. A high velocity hot air dryer was used for drying the fresh green peas. Experiments were conducted using full factorial design in three independent variables viz. drying temperatures (55-75°C), air velocities (1.5-5.5 m/s) and sample weight (200-400g). Drying time, rehydration characteristics, textural characteristics, colour, were taken as dependent variables in the study. The drying behavior of the green peas was mathematically analyzed using selected models namely Page, Exponential and Logarithmic model.