Soy protein is considered by many agencies to be a complete protein as it contains all the essential amino acids for human nutrition. The soybean forms part of the legume protein group and at least 60–70% of the total soybean consists of protein. When the soybean germinates, the protein gets digested, amino acids are released and transported to locations of seedling growth. Soybeans contain biologically active or metabolic proteins such as enzymes, trypsin inhibitors, hemagglutinins, and cysteine proteases.

The soy cotyledon storage proteins can be extracted by water with or without added dilute alkali (pH 7–9), or aqueous solutions of sodium chloride to enhance nutrition. Soybeans are processed into soy flour, soy concentrate, and soy isolate and consumers can enhance their protein intake by eating or drinking these forms of soy protein. Food-grade soy protein isolate first became available in 1959 and has since taken on many forms in food. Soy protein is present in certain salad dressings, soups, breads, breakfast cereals and pet foods, but many athletes use it as a separate supplement. Soy protein holds moisture, whitens bread, extends shelf-life; reduces breakage and crumbling; enhances nutrition and improves overall quality. It is also used in vegetarian burgers to enhance protein content without using meat. Soybeans have the highest levels of phytic acid, an organic acid and mineral chelator which binds to certain ingested minerals such as calcium, magnesium, iron and zinc in the intestinal tract and reduces the amount the body assimilates.

According to the US Food and Drug Administration (FDA), soy protein products can be good substitutes for animal products because soy offers a 'complete' protein profile. Unlike animal-based foods, soy protein products are usually low in fat (especially saturated fat). Soy has been observed to lower cholesterol, increase nutritional status in vegans, older people and children and combat certain lifestyle diseases. The Food and Drug Administration (FDA) concluded that 25 grams of soy protein per day can reduce the chances of developing heart disease. Chelators (found in soybeans) can help prevent over-mineralization of joints, blood vessels and other body parts. Soy protein reduces the symptoms of menopause and the risk or severity of certain hormonal diseases such as endometrial cancer, breast cancer and prostate cancer. It can also reduce the risk of developing osteoporosis.

Soy protein is approved for those who are lactose intolerant, and can be used as a meat substitute. Much more than just an ingredient for a protein shake, soy protein can be used for cooking instead of flour and this creative cooking will produce high protein foods that are extremely low in fat.

In a nutshell, soy protein is ideal for vegetarians needing to add protein to their diet or athletes who want to use protein for muscle recovery, weight management and other dietary reasons. 

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