To provide a gelling agent for soy milk, capable of easily and excellently gelling a soy milk of a relatively low calcium concentration while allowing a certain range of a calcium concentration and a concentration of the other ingredients, and to provide a method for producing the gelling agent.

This gelling agent for soy milk is so prepared as to bring a calcium concentration to 300-400 mg/L, and a percentage content of pectin to 0.8-1.1 (%) (w/w), in a mixture which contains as the active ingredient, pectin having an integrated value of (A) (100-DE value) (%) (w/w) and (B) a galacturonic acid amount (%) (w/w) of 36-42, and is obtained by mixing the soy milk and a gelling agent for soy milk. It is possible to easily prepare a soy milk dessert gelled in an excellent condition by applying the gelling agent for a dessert base.

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