First things first, make sure your frozen peas are thawed, but still nice and cold. While they're thawing, cook your bacon in a skillet until it's super crispy. Drain it well on paper towels, then crumble it into small pieces once cool enough to handle.

While the bacon cools, finely dice your red onion and celery. Aim for small, even pieces so they blend well into the salad. Cube your sharp cheddar cheese into bite-sized pieces, or use shredded if you prefer.

In a small mixing bowl, whisk together the mayonnaise, sour cream, granulated sugar, white wine vinegar, salt, and black pepper until completely smooth. Give it a taste and adjust the seasoning if needed – sometimes it needs a little more sugar or a pinch more salt to balance.

In a large mixing bowl, gently combine the thawed peas, crumbled bacon, cubed cheddar cheese, diced red onion, and diced celery.

Pour the prepared dressing over the salad ingredients. Using a large spoon or spatula, gently fold everything together until all the ingredients are evenly coated. Cover the bowl and refrigerate for at least 1 hour (or up to 4 hours) to allow the flavors to meld and chill thoroughly. This step is key for the best taste!

Give the salad a final gentle stir before serving cold. Enjoy!