The objective of this project is to develop a new, simpler, solvent-free, enzyme-based soy processing method that expands soy processing beyond traditional infrastructure and maximizes overall soybean value. The three groups of proposed activities are to (1) improve enzyme production, (2) advance enzymatic soy processing technology, and (3) perform preliminary technoeconomic analysis. For improving enzyme production, we completed 11 batches of experiments that included 106 solid-state fermentations (SSF). With these SSF experiments, we studied the following factors’ effects on enzyme production: spore source, soy hull source, supplementary nutrients, nutrient medium pH, ambient temperature, ambient relative humidity, and SSF scale. In addition, we improved the method for real-time monitoring of pH and temperature in SSF, developed chemically defined media for better production of spores as inoculum for SSF, and revised the SSF protocol for improving reproducibility of SSF performance. For advancing enzymatic soy processing (ESP) technology, we completed 18 batches of experiments that included 226 ESP reaction systems. With these ESP experiments, we studied the effects of processing factors and designs to improve dissolution of cell-wall carbohydrate and reduce protein migration to the aqueous hydrolysate. We also determined the oil, protein, and carbohydrate distributions in an ESP system that showed successful separation of product streams, and we confirmed that oil bodies were intact in the top cream layer collected after ESP. For preliminary technoeconomic analysis, we completed the process flow diagrams and determined the capital expenditures and operating expenses required for both enzyme production and enzymatic soy processing. We also estimated the revenue generation from the process. We benefited much from the market data and insights provided by Mr. Dwight Rust of Omni Tech International.