The present invention addresses the problem of providing a chocolate-like food which can be enjoyably eaten and which is enriched with protein so that more protein can be consumed in all dietary situations. The inventors discovered that by appropriately adjusting pH in a drying step after heat sterilization during preparation of a soy protein material, it is possible to reduce a sticky sensation in the mouth when the soy protein material is used in a chocolate-like food, and perfected the present invention.
