This review discusses how processing affects the digestibility of soybean proteins, focusing on the structural, compositional, and functional changes in soybean seeds. Soybean is a rich source of protein, but its digestibility is limited in its whole form due to the presence of kinetically stable proteins and anti-nutritional compounds. Processing methods such as cooking, fermentation, germination, and grinding can improve protein digestibility by breaking down the seed structure, reducing anti-nutritional compounds, and increasing the availability of proteins for digestion. Wet thermal treatments like cooking and fermentation are more effective than dry-heat treatments like roasting in enhancing protein hydrolysis. Processing also reduces anti-nutritional compounds, improving the safety and digestibility of soybean. The review highlights the importance of optimizing processing conditions to maintain nutritional quality, reduce anti-nutritional components, and enhance both protein digestibility and palatability of soybean seeds. The effects of processing on soybean cell structure, proteins, and non-protein components are discussed, showing that changes in cellular structure and protein denaturation can improve digestibility. The review also examines the impact of processing on anti-nutritional compounds such as tannins, saponins, and phytates, which can be reduced through various processing methods. The findings indicate that processing methods like germination and fermentation can significantly improve the digestibility of soybean proteins by breaking down complex structures and reducing anti-nutritional components. The review emphasizes the need for further research to optimize processing conditions for maximum protein digestibility and nutritional benefits.This review discusses how processing affects the digestibility of soybean proteins, focusing on the structural, compositional, and functional changes in soybean seeds. Soybean is a rich source of protein, but its digestibility is limited in its whole form due to the presence of kinetically stable proteins and anti-nutritional compounds. Processing methods such as cooking, fermentation, germination, and grinding can improve protein digestibility by breaking down the seed structure, reducing anti-nutritional compounds, and increasing the availability of proteins for digestion. Wet thermal treatments like cooking and fermentation are more effective than dry-heat treatments like roasting in enhancing protein hydrolysis. Processing also reduces anti-nutritional compounds, improving the safety and digestibility of soybean. The review highlights the importance of optimizing processing conditions to maintain nutritional quality, reduce anti-nutritional components, and enhance both protein digestibility and palatability of soybean seeds. The effects of processing on soybean cell structure, proteins, and non-protein components are discussed, showing that changes in cellular structure and protein denaturation can improve digestibility. The review also examines the impact of processing on anti-nutritional compounds such as tannins, saponins, and phytates, which can be reduced through various processing methods. The findings indicate that processing methods like germination and fermentation can significantly improve the digestibility of soybean proteins by breaking down complex structures and reducing anti-nutritional components. The review emphasizes the need for further research to optimize processing conditions for maximum protein digestibility and nutritional benefits.