PURPOSE: To easily obtain a cheese-like substance from soybean protein by adding lactobacillus and a soybean protein coagulase to a material containing soybean protein to effect the lactic acid fermentation and coagulation of the material, separating and removing whey from the coagulum and adding a thermoplasticity-imparting substance to the product.

CONSTITUTION: Lactobacillus and a soybean protein coagulase are added in the order or at the same time to a soybean protein-containing material such as soya milk to effect the lactic acid fermentation and coagulation of soybean protein. The soybean protein coagulase is preferably an enzyme produced by 26-D7 (FERM BP-1778) which is a mutant of Bacillus licheniformis. After separating and removing whey from the obtained coagulum, a thermoplasticity- imparting substance (e.g. gelatin or gum) is added to the coagulum to obtain the objective cheese-like substance from soybean protein. The cheese-like substance has hardness, coagulation property, elasticity and chewability close to those of cheese prepared from animal milk.