There is a growing increase in demand for soy and its products, and soy protein has a huge share in it. Several investigations have established how hydrolysed soy protein yield better functional and physicochemical properties than its native form. This book is meant to provide insights into the effects and uses of soy protein hydrolysates, coupled with their most promising applications and potentials. Salient methods of the hydrolysates production and their mechanisms of physiological action were also deciphered, while contributing critical reviews and recommendations to underscore the validity of soy protein hydrolysates potentialities in the emerging functional food, nutraceutical and pharmaceutical markets.