To provide soybean processed food having excellent flavor even if using raw soybean whole grains without using soybean powder, and to provide a method for producing the food.

This method for producing the soybean processed food includes fermentation processing raw soybean grains as they are by lactic acid bacteria, and grinding processing or grinding processing and heat-treating the processed lactic-fermented soybeans so as to easily micronize skin parts contained in the raw soybean whole grains through softening of dietary fiber by lactic fermentation, and obtain soymilk liquid solved in harsh taste and bitter taste which the axial germ part (embryo part) has. As a result of this, soybean whole grain-using products such as soymilk, soymilk yoghurt and bean curd are produced.