FIELD: food industry. SUBSTANCE: flower, groats and/or flakes of soya beans with particle size 40 to 400 mcm and acidifying agent are dispersed in water at 10-30 C. Resultant mixture contains 33-40% of solids and is characterized by pH 4.8-5.7 and viscosity 5000-12000 MPa.s. This mixture is treated with injected steam at 120-150 C for 5 to 60 s to give portions of textured proteins, which are withdrawn with the aid of ejection nozzle in the form of a bundle of separate parts of product. Ejected parts are then agglomerated to form "pudding", which is molded and/or cut into separate fragments that are finally dried. EFFECT: enabled preparation of textured proteins in the form of separate regularly and specifically shaped pieces. 9 cl, 2 dwg, 3 ex
