Textured soybean protein is a food prepared from soybean protein isolate and soybean defatted soybean powder. Defatted soybean, 70% protein soybean powder and separated soybean protein are mixed with water and food additives, pretreated by crushing, stirring, heating and direct steam, and then mixed, extruded, sheared and shaped by extrusion extruder. At the same time, the raw materials are sterilized and Protein organization and starch α Chemical treatment such as chemical treatment, enzyme passivation, melting, high temperature treatment, cooling, drying and other heat treatment. Due to the conversion of globulin in protein isolate and soybean defatted soybean powder into silk protein and fibrin, the protein content is more than 50%. The dried food can still have enough bite (bite strength and bite) similar to meat after adjusting water or rehydration.