Marrowfat peas were/are the best kind to dry and store long term......as in years and years of long term storage. (I soaked some and tried growing them, and they cropped beautifully
and I know that box was five years old)
Re-hydrated peas will never be 'peas' properly again, but you can dry off little garden peas and they'll quickly re-soak in hot water....freeze drying is mostly used for them though, which is why you can get pieces of them in cuppa-soups. An expensive way to add peas though when marrowfats can be done by the kg.
Best thought of as two different things I think.
I think mushy peas are fine, if you season them well, but the peas are an excellent additon to veggie burgers, dals, dips, soups and stews. Nutritious food, sort of comfort food.
If you roast them, still dried, in a dry frying pan, keep them moving, and then grind them up into flour, it makes a tasty home grown peasbrose, but also a good base to be spiced up for falafel.
I like peas, I know not everybody does, but I do like peas, thankfully so does the rest of the family