The present invention provides a soy protein containing composition for use in formulating confectionary food bars. In particular, the soy protein containing composition is formed of two types of protein materials, a structural protein material and a binding protein material. The protein composition provides a soft, palatable texture to confectionary food bars in which it is incorporated. The present invention is also directed to soft confectionary food bar compositions containing a structural soy protein material and a binding soy protein material, and processes for making such food bar compositions.