In a skillet over medium heat, cook bacon for about 6-8 minutes until crispy and golden brown. Transfer to a paper towel-lined plate.

In a mixing bowl, combine mayonnaise, sour cream, apple cider vinegar, honey, kosher salt, and ground black pepper. Whisk until smooth.

In a large mixing bowl, combine thawed peas, cooked bacon, diced red onion, and cubed cheddar cheese. Pour dressing over and fold gently.

Cover the salad with plastic wrap and refrigerate for at least 30 minutes before serving.