We investigated the effect of continuous high pressure processing on the physical, chemical, microbiological and sensory qualities of soymilk prepared form whole dehulled soybeans. Changes in quality were also investigated by storing the soymilk at 4 C for 28 days. The soymilk remained stable without any separation at the end of storage period. The particle size was reduced significantly (<0.05) and it did not change during storage. No lipoxygenase activity was detected. The pH value and microbial load decreased significantly after processing. During storage, the pH value reduced while the microbial load increased. The intensities of beany aroma, beany flavor and cooked flavor were generally higher as compared to commercial soymilk samples. The intensity of beany flavor was found to reduce during storage. However, there was no significant difference in the astringency, bitterness and chalkiness of the samples prepared in this study and the commercial samples.