a pea...

...by many a name could be a mushy!
The original marrowfat pea was a large variety described in 1733 and named marrow pea, an 'illusion to the succulent fatty substance in bone cavities'.
Green mature peas allowed to dry in the field, boiled up in salted water and coarse mashed with cream, butter, salt and pepper (yummmm)they become a 'mushy pea'....bring on the fish, chips with buttered bread on the side.

In Australia green field dried peas are known as 'blue boilers' and made into the Aus version in which sits a meat pie and called a Pie Floater.
And while that may sound truly awful the term  'floater' is an English one dating back to the 19th century referring to a dumpling in soup very often pea soup.