Pease pudding, also known as pease porridge, is a savoury pudding dish made of boiled legumes, typically split yellow peas, with water, salt and spices, and often cooked with a bacon or ham joint. A common dish in the north-east of England, it is consumed to a lesser extent in the rest of Britain. In Newfoundland, it retains its traditional name as part of the customary Jiggs dinner. In non-English speaking countries, similar dishes exist under different names.

Pease pudding is typically thick, somewhat similar in texture to (but perhaps a little more solid than) hummus, and is light yellow in colour, with a mild taste. Pease pudding is traditionally produced in England, especially in the industrial North Eastern areas including Newcastle, South Shields, Sunderland and on down to Darlington on the North Yorkshire border. It is often served with ham or bacon, beetroot and stottie cakes. It is also a key ingredient in the classic saveloy dip. In Southern England, it is usually served with faggots. It was historically eaten in the East End by Cockneys, especially in the late 19th and early 20th centuries, served with saveloy. Also in the south is the small village of Pease Pottage which, according to tradition, gets its name from serving pease pottage to convicts either on their way from London to the South Coast, or from East Grinstead to Horsham.

Peasemeal brose, also known as brosemeal, is a traditional breakfast dish in the north of Scotland. It is made in the traditional way and usually eaten with butter, and either salt or honey.

In parts of the Midlands,^{[citation needed]} it replaces mushy peas as a traditional accompaniment to fish and chips, although the distinction is largely the name and tendency for mushy peas to be green. In both cases, the starchy "field peas" used are harvested dry, as opposed to "sweet peas", which are the same species harvested fresh.

In Middle English, pease was a mass noun used in the same way as flour or oatmeal. Later taken to be a plural form, the modern singular pea and its plural peas derive from this, in a process known as back-formation.

The dish is a traditional part of Jiggs dinner in Newfoundland, Canada.

In German-speaking countries, pease pudding is known under the name Erbspüree or Erbsenpüree. Alternative regional names are Erbsbrei or Erbsmus. It is especially widespread in the traditional cuisine of the German capital Berlin. The best-known German dish which is traditionally served with pease pudding is Eisbein. A similar dish with ham hock, karka, is served in Lithuania.

In the Netherlands, pea soup is called snert, or erwtensoep. It is cooked with dried split peas (yellow, or green), with chopped onions and bay leaf, and a smoked pork sausage, often Polish, which is then sliced, and served with the soup.