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Snow peas, along with sugar snap peas and unlike field and garden peas, are notable for having edible pods that lack inedible fiber^[1] (in the form of "parchment", a fibrous layer found in the inner pod rich in lignin^[2]) in the pod walls. Snow peas have the thinner walls of the two edible pod variants. Two recessive genes known as p and v are responsible for this trait.^[1] p is responsible for reducing the schlerenchymatous membrane on the inner pod wall, while v reduces pod wall thickness (n is a gene that thickens pod walls in snap peas).^[3]

The stems and leaves of the immature plant are used as a vegetable in Chinese cooking, stir-fried with garlic and sometimes combined with crab or other shellfish.^[4]