Cut each snow peas in half crosswise, on the diagonal.
Heat the butter in a large skillet over medium-high heat until just melted. Add the sugar snap peas and stir-fry for 1 minute. Add the soy sauce and the lemon juice and bring to a simmer, stirring, until the liquid reduces to a thin glaze. Cook, stirring, until the peas are tender but still crisp, about 2 minutes. Season with the pepper and serve.
Notes
Sugar snap peas are a cross between regular garden peas (the kind you pop out of the pod before cooking and eating, and snow peas. They have fatter pods, and the peas inside, as well as the outer pods, are edible.