Using pea protein as the raw material, three modification treatments including extrusion, phosphorylation and extrusion-phosphorylation combined treatment had been studied, the content of disulfide bonds, secondary structure content, subunit composition, surface hydrophobicity, solubility, water holding capacity, oil holding capacity, emulsifying activity and emulsifying stability of pea protein after different treatments were analyzed. The results showed that the structure and functional properties of pea protein were changed under different modification treatments. Compared with extrusion treatment and phosphorylation treatment, extrusion-phosphorylation combined treatment had the most obvious effect on the physical and chemical properties of pea protein. In comparison with unmodified pea protein, the content of disulfide bond of the pea protein modified by extrusion-phosphorylation combined treatment increased by 26.25%, the content of β-sheets increased by 15.06%, and β-turn content reduced by 9.85%. The contents of legumin A and legumin B in subunit composition were also decreased, and surface hydrophobicity increased by 101.95%. The solubility, oil holding capacity, emulsifying activity and emulsifying stability of pea protein treated by extrusion-phosphorylation combined treatment were significantly higher than those of unmodified pea protein (P<0.05), while the improvement effect of single extrusion treatment and phosphorylation combined treatment on the functional properties of pea protein was not as good as that of extrusion-phosphorylation combined treatment, especially, extrusion treatment decreased the solubility of pea protein.