Legumes have several substances in them, grains also, called
antinutrients collectively, which they developed over the eons to
protect themselves against herbivores, molds, and fungi even, or so
that's the belief. Soybeans and kidney beans have been the most studied
of the legumes. Soybeans have lots of benefits, and lots of drawbacks,
but this seems clear: the best form to have soybeans in are the
fermented soy products: tempeh most prominently, the few others aren't
nutritionally so important. Fermentation breaks down more complex
proteins and allows the natural enzymes in the seeds to process some of
the antinutrients so that they aren't effective any longer. Tofu is not
a fermented soyfood. Peas should be fine in all forms--Loren Cordain
suggests minimizing their consumption because they are starchier and
less nutrient dense than the foods he recommends--meats, fish, veggies,
and fruit (the meat should be lean). But peas, especially fresh ones,
aren't exactly cookies, are they?

Neil