Or the bag was open and the ones closer to the opening had freezer burn and the ones further away did not.

If you're making them for a side dish and not as part of something else, I love melting some butter and sauteeing shallots and garlic before adding the peas to cook for just a couple minutes. They turn out just right then and it is the only way my husband will eat them. Your trouble could have to do with freezer burn though. I have found using plastic deli containers is the best way to avoid freezer burn.

1) When buying pees shake the box/bag. Peas are individually frozen. Peas that are stuck together in large clumps thawed between the factory and the store. This often happens at the grocery store where food is let to sit out before adding it to the freezer.

2) I never cook my peas. I add them frozen to my hot food (right at the end). They have always been sweet. For salads I submerge them in warm water until they defrost. Takes a bit longer but they are good.

I cook a lot of peas or peas&carrots for my toddler. They are great finger food. I usually cover with tap water in a coffee cup and microwave for 1.5-2 minutes, then let sit for a few minutes. Drain and serve. If I'm mixing them with something that's cooking already, I just throw them in. You either have freezer burn or they are getting dried out by whatever cooking method you are using.

I like them still frozen :)

Re: storage. If you open a bag and use some, put them in a freezer bag and compress out as much air as possible. I do this even though we go through them really fast.

I have nothing scientific to back this up, but I find that when fresh or frozen peas (or fava beans, for that matter) are cooked over direct heat, i.e. actual contact with the surface of a hot frying pan, they turn starchy and unappealing. More gentle heat, like boiling water or folding frozen peas into risotto in the last few minutes, keeps them sweet and tender.

Has anyone else experienced this, or am I just crazy?

Keeping your frozen peas double bagged in freezer ziploc bags is always a good way to go. Use them within 6 months.
Here's my tried and true method for cooking. Using 1-3 cups peas and 1 tablespoon of a good salted butter per cup (like Kerrygold), place in a small saucepan with a lid (preferably glass). Put on a low heat and shake every 4 minutes or so for about 15 or 20 minutes. NEVER lift the lid! The peas will come out fresh tasting of summer with a hint of butter. Works every time.

The individually frozen thing sounds like a good tip to me. For whatever reason I always sort of instinctively massage the bags when I buy peas and I never buy the ones that are lumpy. We eat a ton of peas and I've never had a problem.

Also totally agree with the folks who are cooking for a short period of time and with indirect heat. We eat peas as a side dish probably once a week or so and I usually just pour a kettle of boiling water over them, let them sit for a minute, rinse with cold water and then dress with a shallot vinaigrette. Also one of my favorite snacks....

I always put them in boiling water for a minute or two and then stir them in to whatever dish I'm making. I do this a lot, and it turns out perfectly every time (shepherd's pie, matar paneer, fried rice, pasta salads...)

I add them frozen to the hot food at the end and allow them to thaw - takes just minutes. If they are being cooked alone, I zap them (microwave) in a glass container with the lid on to keep the steam in. I don't know why you couldn't heat on low in a fry pan with butter (or whatever) on the stove top just until thawed and warmed.

Ditto.

Place the peas in a suitable pot. Add cold tap water to cover by an inch, add table salt and place lid on the pot.
Bring to a boil quickly then reduce heat and simmer for 7 to 8 minutes.
Drain and serve with real butter