Abstract: In recent years, the usage of plant protein, especially soybean protein partially replaced animal protein in the field of food processing has been widely concerned. At present, numerous studies have shown that soybean protein and certain animal proteins have synergistic effects on the functional properties of the mixed system under certain conditions, such as effective regulation of gel structure, enhancement of gel strength, improvement of mechanical properties of protein films, and stable emulsion and foam. Therefore, this paper reviews the behavior and mechanism of the mixed system of soybean protein and common animal protein (such as milk protein, myofibril protein and collagen), which provides useful information for the research and application of the functional properties of soybean-animal mixed protein in food industry.