Abstract: In this study, the effects of electron beam irradiation (EBI) on the edible quality and functional properties of mung bean paste were investigated. Key parameters of the extraction process, including soaking time and temperature, solid-to-liquid ratio, and cooking time, were optimized. Subsequently, the mung beans were treated with EBI at doses ranging from 0 to 20 kGy. The yield, quality attributes (proximate composition, texture, rheological properties, oil-holding capacity, and color parameters), and functional characteristics (total flavonoid content, total phenolic content, and antioxidant activity) of the resulting mung bean paste were measured. The optimal extraction conditions were soaking at 40 ℃ for 6 h with a solid-to-liquid ratio of 1:6 (g:mL) and a cooking time of 35 min. Under these conditions, the paste yield reached 67.57%. After EBI treatment, the yield initially remained stable before decreasing. No significant changes were observed in moisture, total starch, amylose, crude protein, and crude fat, while a minor reduction was found in amylose content. However, hardness, chewiness, storage modulus (G'), and loss modulus (G'') decreased significantly with increasing irradiation dose, while oil-holding capacity showed a dose-dependent increase. The L^* and b^* values did not significantly change; However, the a^* value was notably increased at doses exceeding 12 kGy. In addition, while total flavonoid content remained unchanged, total polyphenol content and the DPPH and ABTS⁺ radical scavenging capacities exhibited increasing trends. This study provides technical support to improve the processing efficiency and product quality of mung bean paste, and also lays the foundation for the application of EBI technology in legume processing.