I was lucky and scored the last dozen on clearance from my local store recently. I hadn't seen in in ages, then suddenly it showed up again already discontinued. Still in date too. So happy to have found it, and already trying to figure out homemade, lol.

I think in cooking to make the texture, it's mostly just the split green peas and broth. Cook till tender and remove a bunch, then puree the rest... and add the more whole peas back in. I think one could leave as chunky or smooth as they want, I do like the ratio Campbells uses. And it's definitely a different density and mix than the Campbells Split Pea with Ham... The two soups have different formulations.

You can always use an immersion blender to smooth out the texture.

Look for Batchelors Mushy Peas in a tin. They come from England where mushy peas are served with things like fish and chips. The peas will still be whole, but soft, so use whatever potato masher you have to smush them up like mashed potatos. You can add a bit of water or milk to your preference. In Canada or the US you're likely to find them in the international isle of a grocery store.

There are lots of green pea soup recipes out there which use fresh or frozen peas. I know I made one a couple of years ago which was quite yummy but I couldn’t tell you what recipe I used.

Edited to add: It may have been this one:

Fresh pea soup

I wouldn’t use split peas because even the green ones (and it’s really just a question of how long the dried peas have been exposed to light, which yellows them) will have a starchiness to them which I suspect is what you didn’t care for.