I would just assume that the pork hocks you bought were not smoked. If they were and you still had a problem with not enough flavor (and I have some places), sometimes it helps to stew the hocks for a day in water/onions/garlic/salt, then cook the peas in the subsequent broth. But try looking around to see if you can find a local company that brags on their smoked products.
Another option is buying a whole ham and using the bone after serving the ham for Sunday dinner, or slice most of the meat and use for sandwiches and other meals, leaving plenty of meat on the bone. Again, if not enough flavor is a problem, make a stock with it before adding the peas. The peas just don't take enough time to cook sometimes, so get as much flavor from those bones into the water before adding them as you possibly can.
Another hint is to take a sharp paring knife and score the fat on the hocks (through the fat, but even right down to the bone) before stewing them to release as much flavor as possible.
My local butcher sells superb hocks, and they are huge. So he always asks if I want them sawed in half. YES. The more bone exposed to the water, the more flavor (and any marrow will be released as well.
For those .... and I know there are a few ... living near my neck of the woods, a drive to Weber's in Cuba City, WI. Best ham hocks I've every bought, and I've bought them a lot of places.
Pea-soup and Johnny-cake, makes a French-man's belly-ache!