Produce soybean peptides from soy protein using immobilized Flavourzyme for lower production costs and higher degree of hydrolysis. Single-factor experiment and response surface methodology were used to optimize the hydrolysis process. The results showed that the degree of hydrolysis reached 17.72% when soy protein was hydrolyzed by immobilized Flavourzyme at the optimum conditions:hydrolysis temperature of 65℃, pH8.0, enzyme dosage of 50g/L, hydrolysis time of 7h. The immobilized Flavourzyme was stable enough to be reused for 7 times, and the relative activity still remained 79.1%. It was feasible to produce soybean peptides with high degree of hydrolysis using immobilized Flavourzyme, which was prepared with globular cross-linked chitosan and could be reused for several times.