To provide a method for producing a soybean protein-containing dough containing the healthful soybean protein, usable as the dough for confectionery/baking and for a Chinese or cooking food, and having reduced stickiness and excellent processing suitability having wide plasticity; and to provide a food such as baked confectionery, a fried food and a steamed food by using the dough.

The method for producing the soybean protein-containing dough containing fats and oils, water, grain flours, the soybean protein and eggs involves mixing the grain flours, the soybean protein and the eggs with a mixture comprising the fats and oils and the water. The amount of the used soybean protein is 1-22 wt.% based on the whole plastic dough expressed in terms of solid, and the treatment for heating the plastic dough is selected from baking, steaming, frying and microwave heating.