The defatted meal of 32 soybean varieties were utilized for extrusion texturization processing to produce textured soybean protein（TSP）,and the color and textural quality characteristics of TSP were determined.The TSP processing suitability of different soybean varieties was evaluated by the factor analysis.The results showed that the 6 original parameters could be attributed into 4 independent common factors.The composite factor scores of 32 indicated that the soybean varieties of ’Heinong 48’,’Jiyu 64’,’7067’,’Heinong 46’,’Jiyu 70’,and ’Suinong14’ were excellent for TSP processing.