In a skillet over medium heat, add sliced bacon and cook for 6–8 minutes, or until crispy and golden brown. Transfer to a paper towel-lined plate to drain excess fat and cool.

In a small bowl, combine mayonnaise, sour cream, apple cider vinegar, honey, salt, and pepper. Whisk until smooth and creamy.

In a large mixing bowl, combine thawed peas, diced red onion, and sharp cheddar cheese. Crumble cooled bacon into the bowl. Pour dressing over salad and gently fold to combine.

Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld.