Soyabean contains about 48 to 50% proteins. Among these, storage proteins are predominant. 7S and 11S globulins are two storage proteins that constitute 80% of the total protein content in soyabean. Moreover, there are other less abundant storage proteins such as 2S, 9S, and 15S globulins. In addition to globulins, enzymes, protease inhibitors (Kunitz and Bowman‐Birk), lectin, and others complete the soya protein content. Different methods exist to characterize soya proteins. These methods involve (1) an isolation of proteins from soya commercial products and (2) the use of analytical techniques for protein determination. Soya proteins may interact with other soya components such as minerals, phytic acid, ascorbic acid, and fiber. These interactions, which depend on soya processing and treatment, can decrease the bioavailability of minerals and proteins. Swelling, solubility, viscosity, and capacity to form a gel, an emulsion, or a foam are the main functional properties of soyabean. They are responsible for the wide use of soya in industrial processes.