A fermented soy milk product having a high viscosity and stringiness is produced by enzymatically treating soy milk with a neutral protease and then fermenting the same with the use of a lactic acid bacterium that produces a stringy exopolysaccharide. Namely, provided are: a method for producing a fermented soy milk product wherein fermentation by a lactic acid bacterium that produces an exopolysaccharide is promoted so that a fermented soy milk product having a high viscosity and stringiness and exhibiting a characteristic texture can be well produced； and a fermented soy milk product produced by the aforesaid method.
