This paper explores the factors affecting the protein digestibility of soybeans, highlighting the impact of processing methods on seed structure, protein, and non-protein components. The study emphasizes that soybean seeds have limited digestibility in their whole form due to kinetically stable proteins and anti-nutritional compounds. Processing techniques such as cooking, fermentation, grinding, and germination are found to enhance protein hydrolysis more effectively than dry-heat treatments like roasting. These processes also reduce anti-nutritional compounds, improving both digestibility and safety. The review discusses the effects of processing on soybean cell structure, protein properties, and non-protein components, including tannins, saponins, phytates, non-starch polysaccharides, and starch. Optimal processing conditions are crucial for preserving nutritional quality, reducing anti-nutritional components, and optimizing protein digestibility and palatability. The findings suggest that careful adjustment of processing methods can significantly improve the digestibility of soybean seeds, making them a more sustainable and nutritious food source.This paper explores the factors affecting the protein digestibility of soybeans, highlighting the impact of processing methods on seed structure, protein, and non-protein components. The study emphasizes that soybean seeds have limited digestibility in their whole form due to kinetically stable proteins and anti-nutritional compounds. Processing techniques such as cooking, fermentation, grinding, and germination are found to enhance protein hydrolysis more effectively than dry-heat treatments like roasting. These processes also reduce anti-nutritional compounds, improving both digestibility and safety. The review discusses the effects of processing on soybean cell structure, protein properties, and non-protein components, including tannins, saponins, phytates, non-starch polysaccharides, and starch. Optimal processing conditions are crucial for preserving nutritional quality, reducing anti-nutritional components, and optimizing protein digestibility and palatability. The findings suggest that careful adjustment of processing methods can significantly improve the digestibility of soybean seeds, making them a more sustainable and nutritious food source.