Since you guys are on the subject I won't have to start a whole new thread to ask this question!
I'm right now in the process of soaking some split peas in some baking soda. Given that they don't have to be soaked before cooking and become pretty mushy when cooked, how long do you soak them? I noticed in your article you stated that you did so I thought you might have experience with the split peas.
I don't mind them being "mushy" I guess, as that's basically what they became yesterday when I didn't soak them and just cooked them for their required time (kept checking them) of about 35 mins. I just don't want to do anything to take them "beyond mushy", if that's even possible.