To provide a soybean protein material for various kinds of prepared foods or for tofu prepared foods uniformly dispersed even when using a kneader having a weak stirring force, having high shape-retaining properties of dough and capable of obtaining tofu-like soft texture after heating.

The soybean protein material comprises a soybean protein raw material, oil or fat and and carrageenan or carrageenan, and the carrageenan is dispersed in the material. It is preferable to further use an organic acid salt therein. Preferrably, carrageenan gelled at 25C in a 1.5 wt.% aqueous solution is used.