A set of invention relates to soy-bean based-food products and to methods for producing pastes and farces by grinding and heat-treating vegetable raw material. The inventive soy-bean paste 2C is embodied in the form of an aqueous suspension of fine natural soya beans, comprises, at a water/soya bean mass ratio equal to 1:(2-6), protein, fats, including polysaturated fatty acids, carbohydrates, vitamins and microelements and is characterised in that it exhibits a greater vitamin access rate in comparison with natural soya beans, in particular (in mg/100 g of soya beans) PP vitamin not less than 6.0 and B2 vitamin not less than 0.35, wherein the fat content, in which the quantity of polysaturated fatty acids ranges from 55 to 62 mass %, corresponds to the soya bean fat content. The inventive method for producing the 2C paste is based on a hydrodynamic action produced on beans in a liquid by forcedly circulating components through a closed reservoire-pump-nozzle-reservoire circuit associated with degassing and consists in turbulating and cavitating a medium in such a way that a hot suspension is obtained, wherein the circulation is carried out during 240-280 cycles until a paste is formed, degassing is carried out for 1-10 seconds after the exposure of the beans to the hydrodynamic action by depressurising a mixer, whose free volume is filled with the liquid, in holding the mixture heated to a temperature of 100-112.degree. C. for 5-30 minutes and in discharging said mixture for packing or in cooling it.