A method of processing soy beans includes providing soy beans in a vacuum tumbler equipped with lifting ribs and tumbling the soy beans in an alternating environment of a vacuum and an acidic solution. Afterwards, at least a portion of the moisture is removed from the soy beans. A soy bean product made from soy beans so process is substantially free of trans fats and has an Iodine Value in a range from x to y. The process improves the taste and extends the shelf life of soy beans