A process for the preparation of a soy protein solution, which comprises: (a) classifying a soy protein source to provide a soy protein source containing less than 45 wt%, preferably less than 35 wt%, of particles small enough to pass a 20 mesh sieve, indicated in US sieve size, (b) extracting the classified soy protein source with an aqueous calcium chloride solution having a concentration of 0.10 to 0.15 mol/l at a pH of 5 to 11 to cause solubilization of soy protein from the classified soy protein source and to form an aqueous soy protein solution, (c) separating the aqueous soy protein solution from residual soy protein source, and either (d) within 20 minutes of step (c), (i) diluting the aqueous soy protein solution to a conductivity of less than 90 mS/cm (also commonly abbreviated mS), preferably 4 to 18 mS/cm (also commonly abbreviated mS), and (ii) adjusting the pH of the aqueous soy protein solution to a pH of 1.5 to 4.4, preferably 2 to 4, to produce an acidified soy protein solution having an absorbance of visible light at 600 nm of less than 0.055, preferably less than 0.040, or (e) within 40 minutes of step (c), (i) diluting the aqueous soy protein solution to a conductivity of less than 90 mS/cm (also commonly abbreviated mS), preferably 4 to 18 mS/cm (also commonly abbreviated mS), (ii) adjusting the pH of the aqueous soy protein solution to a pH of 1.5 to 4.4, preferably 2 to 4, and (iii) heat treating the aqueous protein solution at a temperature of 70° to 160°C for 10 seconds to 60 minutes to produce an acidified soy protein solution having an absorbance of visible light at 600 nm of less than 0.055; wherein the process is carried out without the use of fine filtration. (a) classifying a soy protein source to provide a soy protein source containing less than 45 wt%, preferably less than 35 wt%, of particles small enough to pass a 20 mesh sieve, indicated in US sieve size, (b) extracting the classified soy protein source with an aqueous calcium chloride solution having a concentration of 0.10 to 0.15 mol/l at a pH of 5 to 11 to cause solubilization of soy protein from the classified soy protein source and to form an aqueous soy protein solution, (c) separating the aqueous soy protein solution from residual soy protein source, and either (d) within 20 minutes of step (c), (i) diluting the aqueous soy protein solution to a conductivity of less than 90 mS/cm (also commonly abbreviated mS), preferably 4 to 18 mS/cm (also commonly abbreviated mS), and (ii) adjusting the pH of the aqueous soy protein solution to a pH of 1.5 to 4.4, preferably 2 to 4, to produce an acidified soy protein solution having an absorbance of visible light at 600 nm of less than 0.055, preferably less than 0.040, or (e) within 40 minutes of step (c), (i) diluting the aqueous soy protein solution to a conductivity of less than 90 mS/cm (also commonly abbreviated mS), preferably 4 to 18 mS/cm (also commonly abbreviated mS), (ii) adjusting the pH of the aqueous soy protein solution to a pH of 1.5 to 4.4, preferably 2 to 4, and (iii) heat treating the aqueous protein solution at a temperature of 70° to 160°C for 10 seconds to 60 minutes to produce an acidified soy protein solution having an absorbance of visible light at 600 nm of less than 0.055; wherein the process is carried out without the use of fine filtration. aqueous soy protein solution to a pH of 1.5 to 4.4, preferably 2 to 4, and (iii) heat treating the aqueous protein solution at a temperature of 70° to 160°C for 10 seconds to 60 minutes to produce an acidified soy protein solution having an absorbance of visible light at 600 nm of less than 0.055; wherein the process is carried out without the use of fine filtration.