Aiming to use the cavitation jet treatment technology to effectively increase the soluble protein content and improve the physicochemical properties of the soybean residue produced by enzymatic oil production, twodimensional, threedimensional fluorescence, sodium dodecyl sulfatepolyacrylamide gel electrophoresis (SDS-PAGE), and scanning electron microscopy were used to analyze the effects of different cavitation jet treatment times (0min, 5min, 10min and 15min) on the structure and morphological changes of soybean residue protein, and its solubility, emulsification, amino acid analysis, particle size distribution and ζpotential were used to characterize its physicochemical and functional characteristics, and finally the cavitation jet effect on the structure and physicochemical properties of protein from soybean residue produced by enzymatic method was clarified. The results showed that the cavitation jet can promote the unfolding of the soybean residue protein structure and the intermolecular interaction was enhanced, and its subunit structure was transformed from high molecular weight to low molecular weight. When the cavitation jet was treated for 10min, the particle size distribution of the soybean residue protein was stable and the volume average particle diameter D[4,3] reached the lowest value (470.10±8.70) nm, the absolute value of ζpotential reached the maximum value (27.4±0.83) mV, and the dissolution characteristics and interfacial properties were the best; in particular, amino acid analysis revealed that the amino acid composition of the enzymemade oil soybean residue protein and soy protein isolate (SPI) was similar, with hydrophobic amino acids reached 33.03%. 