In this paper,pea starch was used as raw material,pea resistant starch(PRS) was prepared by cross-linking,heat-moisture treatment and debranching enzymolysis respectively.The RS contents and physicochemical properties were investigated.The results indicate that(1) all three methods could increase the RS content.The order of the amount increase is debranching > heat-moisture treatment > cross-linking.(2) Cross-linking decreased the solubility,while heat-moisture treatment and debranching enzymolysis increased the solubility,and all three methods decreased the swelling power.(3)After cross-linking and debranching enzymolysis,the gelatinization temperature and the δH of pea starch increased,starch became more difficult to gelatinize;but the heat-moisture treatment starch had two gelatinization peak.(4) The X-ray diffraction patterns indicated that crystalline pattern of pea starch was not changed with cross-linking,while the crystalline patterns of heat-moisture treatment starch and debranching enzymolysis starch changed from C to A and B,respectively.(5) The digestibility of cross-linked starch was increased,but the digestibility of heat-moisture treatment starch and debranching enzymolysis starch were decreased.