Possibilities of using legume seeds, grass pea (Lathyrus sativus ), in the technology of the extrusion cooking were analyzed. The effect of moisture content on the capacity of the extruder, sensory analysis and some physical properties of the extrudates were studied. The studies on physical properties of the extrudates included the measurement of expansion ratio, specific density, texture, water absorption index (WAI), water solubility index (WSI). The physical and sensory properties of the extruded product are generally influenced by a large number of process variables and ingredient compositions. Changes of the moisture content of the raw material creates very good facilities for modification of physical properties and organoleptic features as well.