Disclosed is a method of producing a soy protein product having a soy protein content of at least 60 wt% (N x 6.25), dry weight basis, which comprises: (a) extracting a soy protein source with an aqueous sodium chloride solution to cause solubilization of soy protein from the protein source and to form an aqueous soy protein solution, (b) separating the aqueous soy protein solution from residual soy protein source, (c) adjusting the pH of the soy protein solution to 4.5 to cause precipitation of soy protein, (d) recovering the precipitated soy protein, (e) optionally adjusting the pH of the recovered soy protein to 6, and (f) drying the recovered and optionally pH adjusted soy protein, wherein following the pH adjustment step (c), the pH-adjusted material is heat treated prior to recovery of the precipitate, optional adjustment of the pH of the recovered precipitated protein and drying of the recovered precipitated protein to provide the soy protein product.
