This paper demonstrates, for the very first time, 3D printing of pea-based snacks with tunable texture using the binder jetting (BJT) method, pea flour as the print powder, and an aqueous binder solution. The binding mechanism was studied by performing both Hele-Shaw cell experiments and confocal microscopy on the printed samples. As the pea flour was exposed to an aqueous binder, the starch granules swelled. These granules remained swollen but were further joined by a network of protein-rich bridges as the sample dried. Inclusion of sugar and post-printing baking tended to strengthen the as-printed samples, and the resultant mechanical properties were on par with commercial snacks that are not 3D printed. By controlling the amount of aqueous binder dispensed from the inkjet print heads, more than one order of magnitude differences in compressive strength and modulus were achieved, demonstrating the exciting potential of using 3D printing for texture modulation of plant-based snacks.