The present invention provides a food containing soybean component and exhibiting smooth texture even on restoration to ordinary temperature after freeze-up (including lyophilization); the food is produced by mixing a soymilk coagulant (b) capable of coagulating a soymilk-like liquid (a) and a gelling agent (c) capable of gelation of soybean curd components on cooling with a soymilk-liquid (a) as well as mixing a thickening treatment agent (d) derived from yam belonging to Dioscoreacea and/or thickening heat treatment agent (e) derived from cheese whey, optionally together with a shape loss preventing agent (f) derived from an animal protein, thereafter heating the mixture to coagulation temperature of the soymilk coagulant (b) or higher and finally cooling the hot mixture.