Abstract: In order to analyze the effect of protein composition characteristics of raw soybean on the formation of tofu gel, this study focused on the relationship between soybean protein subunit composition and tofu yield, texture properties and protein gel network structure. The results showed that the ratio of 11 S/7 S globulin components in soybean seeds was a good indicator for evaluating the yield and texture properties of tofu. The difference of protein composition in soybean seeds would lead to the difference of pH value in soybean milk, and then affect the coagulation of soybean protein by coagulants and tofu yield. The soybean seed size was another important factor affecting the yield of tofu. In addition, the tofu made from soybean seeds with high content of 7 S globulin and β subunit had soft texture and more pores in protein gel network structure.