Characteristic attributes of pea-protein fortified, extruded rice snacks were evaluated by mechanical, acoustic and descriptive sensory analysis. The addition of pea protein isolate (0 to 45% (w/w)) to rice flour and extruder screw speed strongly affected the expansion behaviour and therefore, textural attributes of extruded snack products. The sensory panel described the texture of highly expanded extrudates as crisp, while low expanded extrudates were perceived as hard, crunchy and non-crisp. Results of the instrumental and sensory analysis were compared and showed a high correlation between mechanical and sensory hardness (r=0.98), as well as acoustic and sensory crispness (r=0.88). However, poor and/or negative correlations between acoustic and sensory hardness and crunchiness were observed (r=−0.35 and −0.84, respectively). Display omitted •Pea protein content affected hardness, crunchiness and crispness of extruded snacks•Maximum expansion and crispness was observed at a pea protein content of 13%.•Pea protein content of 45% resulted in hard, crunchy and non-crisp extrudates.•Mechanical and sensory hardness were positively correlated.•Acoustic hardness did not correlate well with sensory perceived hardness.