To provide a paste-like, sol-like or gel-like processed food of soybean milk having a rich flavor and texture.

The paste-like, sol-like, or gel-like processed food of soybean milk is prepared by adding gelatinized starch to soybean milk and is a processed food of soybean milk obtained by adding 29-52 wt.% of starch gelatinized by heat-treating soybean milk derived from soybeans. In the processed food of soybean milk, starch having at least 90% amylopectin content is preferably used.