Final answer:
Adding baking soda to green peas helps retain or enhance their green color due to the alkaline environment it creates, preserving the chlorophyll. An excessive amount may lead to a mushy texture by breaking down the cell walls' pectin.
Step-by-step explanation:
When baking soda is added to green peas, the result is typically a retention or enhancement of their bright green color. Baking soda creates an alkaline environment, which helps in maintaining the bright green color of chlorophyll, the pigment responsible for the green color in vegetables. However, using too much baking soda can lead to a mushy texture in the peas because it can break down the pectin in the cell walls more quickly. There's no indication that baking soda would cause loss of starch, rancidity, or fading of color under normal cooking conditions.