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The rosehip (<i>Rosa canina</i> L.) fruit has gained researchers′ attention due to its rich chemical composition in vitamin C, phenols, carotenoids, and high antioxidant activity; meanwhile, polymers such as pea protein are generally recognized as exhibiting a protection role against the extrusion process. Corn snacks extrudates obtained by replacing corn flour with 10% <i>R. canina</i> powder (R) and 10% <i>R. canina</i> with pea protein (RPP) were evaluated for the physicochemical, textural, optical, and nutritional characteristics. A sample manufactured without <i>R. canina</i> powder was used as a control. Hardness, crispiness, chewiness, and solubility index (WSI) of the final extrudates were improved by addition of <i>R. canina</i> and pea protein powder (PP); meanwhile, <i>b*</i> (yellow/blue coordinate), <i>C</i> (chroma), and <i>h*</i> (tone) optical parameters were significantly different from the control sample (<i>p</i> < 0.05). Extrusion highlighted a negative impact on total phenols, carotenoids, vitamin C, and antioxidant activity extrudates, while PP exhibited a good protection against the extrusion process. In vitro digestion increased the bioaccessibility of vitamin C, folate, antioxidant activity, total phenols, and total carotenoids mainly on RPP extrudates.