The product standard of soy textured protein is: protein (dry basis) N×6.25≥50%, fat≤1.5%, crude fiber≤5%, moisture 8%~12%, bulk density≤350g/L, froth rate <5% , The rehydration ratio is 1: (2.5~3), which meets the food hygiene standards. The appearance of this soy protein product is light yellow or yellow-brown, without scorching bitterness, no mildew, and it is sponge-like, lumpy or granular. Similar to lean fibrous tissue, it tastes soft after blister and has fine tissue.