To obtain a soybean milk composition, having a specific protein concentration, excellent in coagulability, springiness, appearance, inner tissues, etc., and suitable for preparing a processed soybean milk food improved in texture, etc., by regulating the content of an 11S globulin within a specific range.

This soybean milk composition useful for preparing a bean curd has 40-50mg/ml protein concentration and the content of an 11S globulin in the total protein regulated to 48-76% and is preferably obtained by heat- treating a soybean milk composition.