Nowadays, soybeans are a mainstay of the human diet due to their high nutritional value and the presence of many functional components that give health benefits in addition to basic nourishment. Soybean, botanically known as Glycine max, is a member of the leguminous family and subfamily Papilionaceae due to its capacity for soil nitrogen fixation and nodule formation. Additionally, soybeans are inexpensive, climate-resilient crops that have consequences for food security. Soybean is the most nutritionally dense crop since its dried seed has the greatest protein and oil per grain legume. The Eastern Himalayan populations of Mongolian descent love the naturally fermented ethnic Indian soybean meals such as kinema, bekang, peruyaan, tungrymbai, aakhone, and hawaijar. Bacillus subtilis is the predominant useful bacteria in all naturally fermented soybean diets from these regions. Other types of soybean-based fermented foods are tempeh, natto, miso soy sauce, etc. As per Indian Institute of soybean research (ISO 9001:2015 Certified Organization), the production elevated from 0.014 metric tons (MTs), yield 426 kg/ha, in the year 1970 to 13.98 MT yield 1158 kg/ha, in 2023. Food and Agriculture Organization (FAO) of the United Nations (2023) also represented its data commencing from the year 1961 (500,000 million tons) to 2022 (150 million tons); the production rate of soybean-based fermented food products increases as per the importance of nutritional and functional value and by the interest of public demand. This chapter discusses the domestic benefits of soybeans and their derivatives, as well as elaborates on the functional features of soybean-based fermented foods.