To provide a method for producing a functional soybean curd lee milk, by which a boiled ground soybean slurry that is obtained from soybeans and is an excellent food as vegetable proteins is used to produce a delicious soybean milk (functional soybean curd lee milk) having excellent functions in high economy without by-producing wastes.

This method for producing the functional soybean curd lee milk containing vegetable fibers in a large amount comprises adding a plant tissue-decaying enzyme to a boiled ground soybean slurry obtained from soybeans, and applying an enzymatic reaction to the mixture, while applying a mechanical finely crushing treatment. It is preferable to apply the plant tissue-disintegrating enzyme reaction and add a protein-cross linking enzyme to apply an enzymatic reaction.