Glutamyl peptide was found to be a kokumi peptide with various functional properties. Soybean meal was used as the raw material to investigate the effects of flavour protease and γ-glutamylation on the taste characteristics and anti-inflammatory functional activities under conditions of synergistic enzyme digestion. The enzyme digest was obtained under the conditions of flavour protease digestion for 9 h, enzyme digestion temperature of 55℃, enzyme dosage of 0.75%, and pH 7.0, and then γ-glutamylation modification was carried out by the enzyme dosage of 2.00%, pH 10.0, enzyme digestion temperature of 35℃, and enzyme digestion time of 3h. The resulting product was the crude soybean glutamyl peptides, which showed significant improvement in taste, especially in terms of saltiness, umami, and kokumi. It was demonstrated that after modification by γ-glutamylation, soybean meal had potential anti-inflammatory activity in addition to improving taste characteristics.Enzyme-linked immunosorbent assay was used to detect the expression levels of IL-8 and TNF-α in the experimental group. The results showed that the expression levels of inflammatory factors TNF-α and IL-8 were down-regulated by about 22% and 15%, respectively, after pre-treatmented with 10mg/mL of soybean glutamyl peptide crude products, which were close to those in the normal group, and had significant difference with those in the positive control group (P<0.05). Combined with the results of substance changes, it could be speculated that the enzymatic reaction degraded the large-molecule proteins (greater than 10kDa) in soybean meal into small-molecule peptides, and the molecular weights mainly less than 1kDa. After γ-glutamylation reaction, some of the amino acids were converted into γ-glutamyl peptides, and the total free amino acid content of soybean meal was reduced from (150.24±0.04)mg/g to (128.49±0.04)mg/g, and the yield of γ-glutamate dipeptide was predicted to be about 32.24mg/g. This study provided a theoretical basis for the functional processing and product optimisation of soybean meal-derived condiments.