Thaw the 16 oz frozen peas thawed (do not cook) by spreading them in a single layer on a clean kitchen towel or paper towels for 10–15 minutes. Pat them dry. They should be cold and bright green — do not cook them.

Cook the 6 slices bacon cooked until crispy, crumbled in a Skillet over medium heat, turning occasionally, until deeply crispy, about 6–8 minutes. Transfer to a paper towel-lined plate to drain and cool completely, then crumble into bite-sized pieces.

In a small Mixing Bowl, whisk together the ½ cup mayonnaise, 3 tbsp sour cream, 1 tbsp apple cider vinegar, 1 tsp granulated sugar, ½ tsp garlic powder, ½ tsp kosher salt, and ½ tsp kosher salt until smooth and well combined. Taste and adjust seasoning if needed.

In a large Mixing Bowl, combine the thawed 16 oz frozen peas thawed (do not cook), cubed 4 oz sharp cheddar cheese cut into small cubes, and finely diced ¼ cup red onion finely diced. Pour the dressing over the top and gently fold everything together until evenly coated.

Reserve a small handful of the crumbled 6 slices bacon cooked until crispy, crumbled. Fold the rest into the salad so it distributes throughout.

Cover the salad and refrigerate for at least 30 minutes (or up to overnight) to let the flavors meld. Just before serving, give it a gentle stir, top with the reserved 6 slices bacon cooked until crispy, crumbled, and serve cold.