One of the efficient techniques for preserving high moisture forages is ensiling. However, the successful ensiling progress of legumes largely depends on the epiphytic microbial flora, buffering capacity, and the water soluble carbohydrate content of the ensiled forage. In this study, three selected strains of lactic acid bacteria (LAB), were used as microbial additives (at 106 CFU/g fresh matter) to fodder pea (Pisum sativum L.). These strains included Lactobacillus bifermentans (LS-65-2-2) and Lactobacillus plantarum (LS-72-2), both isolated from rangelands in Turkiye, along with Bacillus subtilis, which is already applied for these purposes. The aim was to assess the effects of these strains on microbial composition and the quality of the resulting silage. Silage opening was conducted at five time points (on days 0, 2, 5, 7 and 45) with three replicates. The effects of LAB inoculations were determined to be statistically different (P < 0.001). The study results demonstrated the following values of the parameters tested: pH (4.52–4.86), lactic acid bacteria (5.51–8.46 log₁₀ CFU/g silage), enterobacteria (2.24–3.61 log₁₀ CFU/g silage), yeasts (6.20–7.03 log₁₀ CFU/g silage), neutral detergent fibre (38.85–41.93%), acid detergent fibre (ADF, 32.91–35.75%), and relative feed value (RFV, 135.90–151.73). LAB inoculations caused a significant decrease in pH and an increase in dry matter (DM) recovery (P < 0.001) in fodder pea silage compared to the control. The abundance of LAB in the silages increased significantly (P < 0.001), while the content of enterobacteria (P < 0.001), pH, NH₃-N (P < 0.01) and ADF (P < 0.05) in inoculated silages decreased. The RFV significantly improved following inoculation with the L. bifermentans strain. Overall, the addition of LAB strains improved the fermentation process and silage quality compared to B. subtilis, as well as enhanced DM recovery and reduced silage pH.