A protein-containing emulsified oil or fat composition for producing an emulsified food, said emulsified composition comprising 10-70 mass% of a protein, 30-90 mass% of an oil or fat and 0-40 mass% of a carbohydrate, when the total amount of the protein, oil or fat and carbohydrate is regarded as 100 mass%, characterized in that at least 50 mass% of the protein is derived from a vegetable protein material satisfying all of the requirements a) to d): a) having a protein content in solid matters of 70 mass% or more； b) having an NSI of 80 or more； c) the results of molecular weight distribution measurement thereof showing an area ratio of 10000 Da or more of 50-80% and an area ratio of 2000 Da or more and less than 10000 Da of 10-40%； and d) when heated at 80°C for 30 minutes, a 22 mass% solution thereof not gelling.
