Abstract: A preparation method for the high-clarity soybean flavor peptide comprises the following steps: mixing soybean and/or soybean meal with water and performing colloid milling to obtain a soybean protein slurry; adding protease and cellulase, performing filtering when hydrolysis degree reaches 10-15%, and then performing separation by a separator to obtain intermediate clear liquid which is soybean flavor peptide liquid, wherein the protease consists of papain and flavourzyme; adjusting a pH value of soybean flavor peptide liquid to 4.2-4.5, performing concentration under reduced pressure in vacuum, and performing heat preservation at 45-50° C. for 2-3 hours; performing filtration, heating a filtrate to 90° C., performing heat preservation for 1.0-1.5 hours, and performing spray-drying to obtain the high-clarity soybean flavor peptide.