Soy Protein Sources

Soy protein—the protein that’s in or isolated from soybeans—is a power-packed ingredient found in many of your favorite foods. The soybean is classified as a legume and is sustainably grown by U.S. farmers. Learn more about soy protein, where to find it, and how to add it to your recipes.

Soy is the only plant protein that carries an FDA authorized health claim, confirming it may be able to reduce the risk of coronary heart disease. It’s also a source of folate, potassium and fiber. Plus, the quality of soy protein is similar to animal protein and higher than the quality of nearly all other plant proteins. That’s because soy is a complete protein, which contains all nine essential amino acids our bodies need.

Complete Plant Protein

Soy contains all nine essential amino acids, making it a complete protein. Soy protein is comparable in quality to animal protein and exceeds most other plant proteins.

Heart Health Benefits

Soy is the only plant protein with an FDA-authorized health claim for potentially reducing the risk of coronary heart disease.

Nutrient Rich

Soy provides important nutrients, including folate, potassium, and fiber.

Easy to Incorporate

High-protein soy foods include tofu, edamame, and tempeh, while everyday foods like soymilk, plant-based meat alternatives, snacks, and meal replacements also provide soy protein.

Soy Protein at the Grocery Store

Whole soybeans appear as raw, dry, roasted nuts and canned beans in grocery stores. Dried yellow soybeans are most commonly available, but all forms of roasted soynuts are popular, including black soybeans. Just 1/3 cup (30g) of soynuts contains 13 grams of high-quality protein.

What Types of Soy Protein Are There?

Each type of soy protein offers unique nutritional and functional benefits. Explore the different types and how they're used to add protein, improve texture and enhance a wide variety of foods.

  • Soy flour, derived from ground soybeans, boosts protein, brings moisture to baked goods, is gluten-free, and provides the basis for some soymilks and textured vegetable protein. Soy flours are comprised of 50% protein, and work best in baked goods like cookies, muffins and quick breads. There are three types of soy flours: full-fat, which contains natural oils found in the soybean, low-fat, which contains about 1/3 of the amount of fat as full-fat, and defatted, which contains minimal fat.


  • Textured soy protein can be made from soy flour, soy concentrate, or soy protein isolate. Generally, textured soy protein concentrates are made from the soy flour derived from de-fatted soybean flakes. Many new soy foods entering the marketplace contain textured soy protein, which can be used alone or with meats to make a wide variety of products.

  • Soy protein isolate is a dry powder that has been separated or isolated from the other components of the soybean. It supplies a high-quality protein that contains all the amino acids needed for growth. It is commonly used as an ingredient in a variety of packaged foods, including protein bars, breads and baked goods, soups, sauces, and more.

  • Soy protein concentrate is high in protein yet maintains soybeans’ natural dietary fiber. It can be used in a variety of foods, from baked goods to plant-based meat alternatives.

Learn about the goodness of plant-based foods.


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Soy Connection is a collaboration of health, nutrition and food industry experts with U.S. soybean farmers to educate on the benefits of sustainably grown U.S. soybeans, including heart-healthy soybean oil and soy protein. Soy Connection is brought to you by U.S. Soy and the United Soybean Board (USB), a national checkoff funded by U.S. soybean farmers. © 2026 United Soybean Board.

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