To provide creamy soybean peptide-containing soybean curd which is smooth to the tongue: and to provide a method for producing the soybean curd, without special processings, when producing the soybean curd.

The soybean peptide-containing soybean curd contains thermolysin hydrolysate of the soybean protein. The method for producing the soybean curd comprises coagulating soybean milk, wherein the soybean milk contains the thermolysin hydrolysate of the soybean protein.