Abstract: Different soybean cultivars were selected to study the correlation between physiochemical composition of soybean and processing quality of whole soybean curds(WSCs). The contents of protein,fat,calcium,phosphorus,phytic acid and water-soluble protein of 19 soybean cultivars were measured in this experiment,and then the filled WSCs was prepared by dry pulping to explore the relationship between physiochemical components of soybean and the quality of WSCs. The results showed that the physiochemical composition of different soybean cultivars and the quality of WSCs showed the great differences. The yields of WSCs showed no significant positive correlation with the contents of protein and water-soluble protein. The water holding capacity of WSCs extremely significantly positively correlated with the contents of protein(P<0.01),and negatively correlated with the contents of fat(P<0.05). The strength and hardness of WSCs significantly positively correlated with the contents of protein(P<0.05),and negatively correlated with the contents of fat(P<0.05). The physiochemical composition of soybean such as the contents of protein and fat had a great effect on the gumminess and chewiness of WSCs. The contents of calcium,phosphorus and phytic acid had little effect on the quality characteristics of WSCs. The clustering results showed that the WSCs were divided into four categories according to its processing characteristics. The yield,water-holding capacity,gel strength and texture characteristics of WSCs made from Dongdou 17,Sudou 12,Nandou 12(set),Nanxiadou 25,Jidou12,Nandou 25,and Wuxing 4 soybean cultivars were the highest,which showed a promising developing resource for the fabrication of WSCs. There was a significant correlation between the quality of WSCs and the contents of physiochemical components of soybean varieties. According to the correlation,soybean cultivars suited for high yield and high quality of WSCs could be selected.