This study was carried out to remove the antinutritional matters from soybean seeds to be used in beef sausage and beef burger products. Crude protein content in raw soybean seeds was 44.82%, while, the antinutritional factors: trypsin inhibitor, chymotrypsin inhibitor, hemagglutinating, total phenolic compounds and phytic acid were: 31.6 mg/g, 3.40 mg/g, 713 U/g, 0.75% and 1.21%, respectively. Autoclaving was effective in removing all antinutritional matters except phytic acid, however, roasting was most effective for its reduction. In order to reduce the cost of meat products and to improve their physico-chemical properties, meat was replaced by rehydrated soybean flour at the levels of 0, 10, 15, 20, 25 and 30%. So, it could be recommended to apply replacement level to 20% soybean, treated with autoclaved, from meat used in prepared sausage and beef burger.