The nutritive value of different heat processed textured soybean proteins was measured by means of chemical and biologic methods. The experiment was divided into four groups (10 rats, each): (1) High heat treated textured soybean protein group; (2) Low heat treated textured soybean protein group; (3) Casein group; (4) Protein free group. The former three groups contained 10% protein, the latter contained less than 0.56% protein. The preperations were fed to 4 groups of weanling male rats for 4 weeks. The results showed that the body weight increments in the three groups were 146.4,158.1,188.7g; the protein effeciency ratio (PER) 2.17, 2.23, 2.74; the net protein ratio (NPR) 3.52, 3.51, 3.84; the true digestibility 84.5, 83.4, 95.8; the biological value 68.7, 64.6, 68.9 and net protein utilization 58.1, 54.0, and 66.1 respectively.Those results indicated that there was no significant difference between the high and low heat treated textured soybean protein.