Flavonoids offer various health benefits due to their chemical properties and non-covalent interactions with food nutrients. Despite extensive research on flavonoid-protein interactions, the effects of flavonoid glycosides on pea protein (PP) remained unclear. This study explored the non-covalent interactions of luteolin (Lu), isoorientin (Iso), and cynaroside (Cyn) with PP using molecular docking and multi-spectral techniques. Results showed that Lu interacted with PP mainly through hydrophobic forces, while Iso and Cyn interacted predominantly via hydrogen bonding. At 298 K, the binding affinity of flavonoids to PP was ranked as Lu (16.98 × 10