It is new, so I doubt that you will find anyone who has grown Snow Sweet. You can take the plunge and trial it. On the other hand there are quite a few varieties of dwarf snap peas if that is your preference. Johnny's has Sugar Ann and Sugar Sprint. Others include Sugar Bon, Sugar Rae

I grew perennial sweet peas by mistake the first year I wintersowed. I didn't know that there was a perennial version, and I planted them up in a pot but no flowers all year. After I contacted the one who sent me the seed she said she didn't know, but 'they just came up every year'. But I forgot that I had planted a few seedlings in front of a peony and I have been trying to get rid of that each year since. It has a huge taproot, which I cut back savagely each fall and it comes back. But the flowers, although with no fragrance, are beautiful. Mine are pale pink and white, and I control it by cutting it back during the year. It produces copious seeds, but does not seem to re-seed.

I've found out now as I have both growing. The pods on sweet peas are covered in downy hair and if you touch them and lock your fingers there is a bitter taste. Edible pea pods have a smooth skin and there is a flower but it's not the main event.

I have never seen that brand of soup so I can't say if my recipe is anything like it. I'll post my recipe and you can look at the ingredients and see if it seems right. It is a very rich, butter flavored soup, the cumin gives it a different flavor than any other split pea soup I have had. Yellow Split Pea Soup 1 lb dried yellow split peas 1 lb ham, julienned 8 cups water 1 bay leaf 2 TSPS butter 2 stalks celery, chopped 1 large onion, chopped 2 tsp salt 1/2 tsp ground cumin 1/2 tsp dried marjoram, crushed 1/2 tsp fresh ground black pepper 1. In a 6 quart dutch oven, combine the peas, ham, water, and bay leaf. Bring to boiling. Reduce heat, cover, and simmer for 1 hour stirring occasionally. 2. Meanwhile, in a large skillet, melt the butter, add the celery and onion. Saute for about 5 minutes or until the vegetables are crisp tender. stir in the salt, cumin, marjoram, and pepper. Cook and stir for a minute or two. Add the Vegetable mixture to the split pea mixture. Cover the pot and simmer for 40 minutes to 1 hour, stirring occasionally. Makes 8 servings. 371 calories, 33 g protein, 37 g carbs, 11 g fat, 633 mg sodium.