Abstract: In order to broaden the product range of pea protein and meet the needs of food nutrition diversification,a new type of bread with pea protein powder added to traditional bread was developed. Pea protein bread was prepared with wheat flour as raw material,added with pea protein powder,soybean oil,egg,milk powder,sugar,salt,yeast and butter. Single factor experiments and response surface methodology was employed to optimize the preparation conditions with sensory evaluation as the reference index,and the quality of pea protein bread was evaluated. The results showed that the optimum preparation conditions were:8% pea protein powder,1.5% yeast,8% sugar to flour,and fermentation time 60 min. Under these conditions,the sensory score of pea protein bread was 82 points,moisture content 35.8%,acidity value 3.23,specific volume 3.35 mL/g,water holding capacity 98.2%,taste score 20 poinsts,fragrance score 17 poinsts. Therefore,the optimization of pea protein preparation process technology was reasonable and feasible,and pea protein bread had excellent quality properties.