According to the published information in 1998 the shortage of protein in the ration of the people living in Republic of Moldova was 70%, this is compensated by floury products their protein being limited of a number of aminoacids. The soybean protein is characterized by an increased alimentary value and is very close to the animal protein aminoacid constitution. At the same time the soybean protein has advantages as compared to the animal protein, because it does not contain cholesterol and can be used in the dietetical products. The production of food products on the basis of soybean protein permits to widen the range of food products with a low cost because the soybean protein is 5 times cheaper then meat, 7 times cheaper then eggs, and 10 times cheaper then fish. In Moldova the processing of the soybeans to protein products was started in the year 1999 on low capacity plants (20-40 l. Per hour if counted in soy milk), but the quantities of products do not cover the needs of the Republic. The professionals from the Republic elaborated new patentable technologies for production of the soy protein and products from it. The production of trial lots of food products and the appraisal of their organoleptic showed that the products were the soy protein is used more qualitative and cost effective because expensive raw materials and energy are economized. The most important tendencies in Moldova of soy protein use are: the production of traditional food products (sausages, bread, confectionery, milk products etc.) in the production of the substitutes (soy milk, soy cheese etc.), in the production of medical preventive nourishment, including for children