Abstract: Disclosed is a novel process for producing a cooked food analog from soybeans. The process comprises obtaining soybean milk and adding a coagulant to the soybean milk, preferably while the soybean milk is at a temperature in the range of about 70.degree.-90.degree. C. (158.degree.-194.degree. F.) to form a mixture of soybean curds and whey. The mixture of curds and whey is broken to obtain curd differentiation. The curds are then cooked, at a temperature and for a time effective to form small pieces of curd. The supernatant liquid is separated from the curds, and the curds are rapidly cooled. The present invention provides a process for obtaining food analogs having a wide range of organoleptic properties, from a scrambled egg analog, wherein the curds are soft and relatively large, to a cooked meat analog, wherein the curds are harder and relatively small.