Abstract: The influence of micronization on the physicochemical properties of pea powder was discussed. The particle size, size distribution, microstructure, the basic ingredients content, water holding capacity, swelling power and water- soluble of five different particle sizes pea powder were investigated. The results showed that the average particle size decreased, particle size distribution was gradually narrower, specific surface area increased and the powder was more uniform with the increase of degree of micronization. The moisture content reduced, damage starch content significantly increased, the water holding capacity and swelling power of pea powder reduced after micronization. However, the water absorption of still maintain a certain values. The water solubility firstly increased and then decreased.