Abstract: Pea protein was used as raw material, the synthetic scoring method based on factor analysis and Box-Behnken response surface method were used to explore the formula optimization of sodium alginate, L-cysteine, and compound phosphate added on the process of textured pea protein. The results of factor analysis showed that the 15 evaluation indexes of textured pea protein products could be divided into five independent common factors, that were texture factor, color factor, adsorption factor, solubility factor and sensory factor, then the comprehensive scores were calculated according to the score of each sample factor multiplied the factor weight. The cumulative contribution rate of the first five eigenvalues was 78.588%. Therefore, factor analysis could be used as an evaluation method of textured protein quality. The response surface method was applied to analyze the added amount of the three additives with the comprehensive score as the target parameter. The optimal formula conditions were as follows: 0.32% sodium alginate, 0.08% L-cysteine and 0.31% compound phosphate. There was an improvement intexturization degree and texture characteristics of the product and the comprehensive scores of the standardized product was 0.92 under these conditions.