With the development of extrusion technology, the extrusion processing technology for the production of vegetarian meat products with good textured structure from soybean proteins and the formation mechanism of textured protein structure have attracted more and more attention from scholars. Recent studies have shown that microstructure changes of soybean proteins play a crucial role in the macrostructure of plant-based meat products. In this paper, the conformational change of soybean proteins during extrusion and its effect on the structure of textured soybean proteins are reviewed, and the molecular composition of soybean proteins and the effect of extrusion on the conformation and function of soybean proteins are summarized as well as the mechanism of the texturization of soybean proteins by extrusion. Additionally, this review presents an overview of the methods used for conformational characterization of extruded soy proteins.