The pea pod is a by-product that possesses several bioactive compounds. The effect of temperature, time, solid-liquid ratio and ethanol concentration on the ultrasonic assisted extraction of phenolic compounds were studied. A 2K factorial design was used and through ANOVA analysis the effect of each process variable was determined. Total phenols were analyzed by the Folin Ciocalteu method. The results showed that the temperature did not affect significantly the extraction of total phenols, however extraction time, ethanol concentration and solid-liquid ratio affected the extraction yield. The maximum concentration of the total phenols for each of the factors was recorded at 20 minutes, a 50% ethanol concentration and a liquid solid ratio of 1:40. These results provide useful information to optimize the ultrasound-assisted extraction process of the phenolic compounds of the pea pod according to the factors studied.