Abstract: The present invention relates to a soy based ready-to-eat low-fat high protein snack food and a process thereof, said process comprising d ready-to-eat low-fat, high protein snack by blending in a ribbon blend, full fat soy flour (5-20%) bengal gram flour (24-40%) rice flour (18-20%), chilli powder (0.5-0.7%), salt (1.8-1.9%), ajwain (0.5-0.7%), baking powder (0.25-0.35%) to obtain a dry mix, which, in turn, is mixed with water (25-30%) in Hobart mixer to form a dough which is extruded into desired shape and thickness and baked for 15-60 minutes at a temperature range of 165-190° C. to finally obtain a product having protein content (24-25%), fat (10-11.