Abstract: Soybean peptides are polypeptides obtained by hydrolyzing soybean protein into 3-6 amino acids with a molecular weight of about 1000 Da. Using soybean meal as raw material, soybean peptides are produced by fermentation. Through microbial action, certain bitter peptide groups are modified and recombined, so that transposition and rearrangement occur between small peptides and between small peptides and amino acids. The resulting soybean peptides have good physiological and processing properties, overcoming the disadvantages of large bitterness and poor taste of enzymatic hydrolysis products. The products are widely used in food and pharmaceutical industries. Keywords: Soybean peptides; Fermentation; Soybean protein; Protease