Bring the yogurt and a ¼ tsp of salt to a slow boil in a large skillet over medium heat. Do this slowly as the yogurt could curdle if heated to quickly. Boil for about 2 minutes.
Add the peas and mint and stir until heated through. Transfer the mix to a food processer and pulse to puree half of the peas. Season the puree to taste with salt and pepper. Serve immediately.
Recipe by janie-jean at https://janie-jean.com/2014/07/17/mushy-minty-peas/