This study identified the phytochemical characteristics (fatty acids, vitamins, phytosterols, flavonoids, resveratrol content, antioxidant activities, and antibacterial activities) of Pisum sativum (pea) extracts produced with Debaryomyces hansenii. P. sativum (pease) is recognized as a dietary source of prebiotics. We used devices and tests including Shimadzu 17, Shimadzu brand HPLC, Spectrophotometer gadget, and well agar procedures to find out how much phytochemicals were in the extracts. It was noted that the total fatty acid and flavonoid levels in pea extracts were low, while the vitamin and phytosterol levels were fluctuating. Researchers found that the overall amounts of fatty acids, vitamins, and phytosterols in pease extracts made using D. hansenii were high, while the amounts of flavonoids were lower at various rates. It was shown in the study that pease exhibited progressively rising antioxidant and antibacterial properties at varying rates, particularly at fatty acid, vitamin, and phytosterol levels, which showed considerable enhancement. Conversely, flavonoid extracts had little antibacterial action. When the antibacterial activity of pea extracts containing D. hansenii were examined, they exhibited effects at elevated levels of fatty acids, vitamins, and phytosterols. Conversely, it was shown that flavonoid extracts had no antibacterial effect against all microbes, with the exception of Bacillus megaterium DSM 32. It was shown that peas, recognized as prebiotic food, may be used in the context of appropriate prebiotic and the interplay of suitable prebiotic-prebiotic (symbiotic) relationships for the growth of D. hansenii employed in this research, which is also acknowledged as probiotic yeast. This yeast type that grew in extracts from peas had an effect on other good nutrients including vitamins, minerals, and phenolic compounds at different rates.