Abstract: The effects of pea dietary fiber were investigated on the texture of dough and quality of crisp quality.The results indicated that when the dietary fiber content in the dough ranged from 0% to 25%,the hardness of dough increased,the adhesiveness and extension of the dough decilned while the stretch ability increaed and then decreased with the increase of dietary fiber. The hardeness,crispnes,adhesiveness and chewiness of the crisp biscuit reduced significantly with the increase of dietary fiber. Compared with the biscuit without pea dietary fiber,the hardness,crispness,chewiness and adhesiveness of the biscuit containing 15% fiber was1794.84 g,740.719 g,-93.48g·sec and 1505.26 g,respectively,and the product with score 72.5 was considered to exhibit good sensory properties.