Abstract: An improved process (and the resultant product) for the preparation of canned, retorted pastas is disclosed which yields firm, high quality pasta products not unduly effected by retorting conditions. The improved pasta products are superior to conventional pasta products and are admirably suited for use as ingredients in soups, whether in dry forms or in canned products. In the invention, a dough including respective quantities of a wheat-derived material, water, 11S soy protein or materials containing 11S soy protein such as soy flour, soy protein concentrate or isolate, and a surfactant taken from the group consisting of sodium or calcium salts of the acyl lactylates of C.sub.14 -C.sub.22 fatty acids is prepared, and pasta of desired configuration (such as spaghetti) is formed therefrom. Such pasta is thereafter canned and subjected to the usual retorting conditions of elevated temperatures and pressures in order to cook the pasta.