Abstract: Provided herein are compositions and methods of producing ultra-high protein (UHP) soy flour and texturized UHP soy flour. The UHP soy flour can be made from soybeans that have a greater protein than the protein content in a corresponding commodity soybean. The UHP soy flour can be expeller pressed UHP soy flour that contains greater than 56 wt. % protein, 1-15 wt. % fat, 1-10 wt. % fiber, and 1-20 wt. % sugar on a dry matter basis. The UHP soy flour can alternatively be a solvent extracted UHP soy flour that contains greater than 60 wt. % protein, 0.1-5 wt. % fat, 1-10 wt. % fiber, and 1-20 wt. % sugar on a dry matter basis. The expeller pressed or solvent extracted UHP soy flours can be used to produce a texturized UHP soy flour that contains greater than 56 wt. % protein, 0.5-3 wt. % fat, and 2-6 wt. % fiber on a dry matter basis.