Abstract:Starch and soybean protein isolate（SPI） were taken as raw materials， the process of producing veg－ etarian ham sausage and its quality comparison were investigated. Results showed that the breaking force and gel strength of the vegetarian ham sausage decreased with the increasing of starch content， but the breaking dis－ tance of it decreased first and then increased with the increase of the starch content. The fitting result of the gel properties and the contents of the starch and SPI showed that the obtained fitting model was reliable to be used for process optimization （P<0.05）. The optimization results indicated that the gel properties of the vegetarian ham sausage were the best as the starch and SPI contents were 1.38 % and 31.70 %， respectively. With the pro－ cess， the vegetarian ham sausage was produced， and its quality was compared with the commercially available ham sausages. The results showed that the gel strength of the produced vegetarian ham sausage was better than that of the commercially available ham sausages， but the color， flavor and taste of the produced products were not good than the commercially available products.