Four studies were conducted to investigate the chemical composition, AA digestibilities, feeding value, and economic value of field peas for pigs. In Study 1, nine pea cultivars (yellow-, and green-seeded) were analyzed for dry matter, crude protein, fat, NDF, ADF, starch and NSPs. Crude protein, starch and NSPs averaged 22.1% (range 20.0 to 24.2%),385 mg g-1 (range 331 to -428), and 87.7 mg g-1 (range 75 to 104) respectively among the cultivars. In Study 2, apparent, standardized and true ileal AA digestibilities of four pea-based diets (Profi, Swing, Croma and a mixture of AC Melfort, CDC Mozart, and Eclipse) were determined using ileal cannulated barrows (average initial body weight = 24.4 +- 1.8 kg) according to a 4 x 4 Latin square design. True ileal digestibilities were determined with the homoarginine or reactive lysine techniques. Apparent and standardized ileal AA digestibilities of the essential AA were different (P < 0.05) only for phenylalanine and leucine among diets, and averaged 74.3%o and 80.8%, respectively. True ileal AA digestibilities determined with the homoarginine method were similar among diets except for lysine, phenylalanine and valine. Overall true digestibilities for all AA were 97.0% and 99.8%, for the homoarginine and reactive lysine methods, respectively. In Study 3, the performance of nursery pigs fed increasing dietary levels of peas was evaluated. Ninety-six 17-day old weaned Cotswold (Platinum) pigs (6.05 +- 1.08 kg initial body weight) were randomly assigned to a corn-soybean-meal-based control (4 pens of 4 pigs each) and four pea-based diets (5 pens of 4 pigs each) containing 15,20, 25 or 30% peas (cultivar Swing) during a five week experiment...