A soybean protein having both excellent color tone and heat gelling properties has a color tone of 25 or more as a z value of its 5% aqueous solution measured by a color difference meter and a heat-gelling value of 250 g.cm or more as a gel strength of its 18% aqueous solution heated at 80 DEG C for 30 minutes measured by a rheometer with a plunger ball of 4 mm diameter. A process for producing the soybean protein comprises adding 2 to 5 parts by weight of water to one part by weight of defatted soybeans and holding the mixture at 55 to 80 DEG C for 10 minutes or more before extraction of the soybean protein from the defatted soybeans with water.
