I have been making (and eating) Split Pea soup for more than 60 years, and have NEVER soaked one. There is no need to soak them, as they cook, along with the vegetables (and ham bone, if you use one) and soften up just fine.
I always use a bag of peas from the grocery store, and I realize there's no real way to tell how fresh they are, but I can't imagine having them stay hard. Or even thinking of soaking them beforehand.
Wine is the food that completes the meal.