Vegetable soybean (edamame) is gaining popularity due to its rich nutritional profile, especially among health-conscious affluent urban population of India and the world. It is traditionally marketed as fresh pods attached or detached from stem, frozen pods, fresh shelled or frozen shelled green beans, or as dry roasted green beans. Rich in protein, fiber, omega-3 fatty acids, folic acid, and essential amino acids, vegetable soybean boasts of short crop duration, making it an ideal candidate for crop rotation with an average pod yield of 3–5 tons per hectare in just 75–80 days. Compared to grain-type soybean, vegetable soybean has some specific horticultural characteristics, like: the length and width for green pods should be ˃5 cm long and ˃1.4 cm, respectively; a packet for 500 g should contain less than 175 pods; 100 seed weight should exceed 30 g; the pods should be completely green, preferably having no or sparse gray pubescence, with no hint of yellowing; the mature seed coat can range from yellow or green to brown or black; and the pods must be unblemished. Additionally, it outlines key future research priorities in the realm of vegetable soybean production, paving the way for further advancements in this nutritionally rich and economically significant crop.