Pea protein in a yeast dough. No rise in oven?

The use of legume flours like pea flour is known to compromise gluten formation in the dough, leading to poor gas retention. See, for instance, this article on the use of gram flour in wheat bread. It's not clear from your question what percentage of pea flour you're using, but based on that data I wouldn't advise more than ten percent. You could try adding additional wheat gluten to the dough to compensate. You should also be measuring by relative mass, not by how 'sticky' the dough feels.