Introduction: Okara is a residue from soymilk and tofu production. It presents high protein and insoluble fiber contents. However dietary fibers often produce undesirable effects in food formulations, mainly related to the gritty and coarse texture, which limits their use. Fibers modification treatments cause polysaccharide hydrolysis, improving material porosity, which diversify the possibilities of its application. Through X-Ray diffraction it is possible to analyze the cellulose crystallinity of modified materials. Objective: The objective was to evaluate the effect of modifying okara by different methods on the cellulose crystallinity. Methodology: Okara was modified by three methods separately: extrusion (35% of sample moisture, screw speed at 115 rpm, temperature at 120 °C), alkaline hydrogen peroxide (2% H2O2 and 42 °C for 5 h) and enzymatic hydrolysis, using a carbohydrase mixture (Viscozyme® L) (0.8% enzyme, 46 °C for 3 h). Okara unmodified was the control sample. Samples were analyzed by X-ray diffraction analysis using PANalytical diffractometer, X’Pert PRO MPD, with CuKα radiation, in the θ-2θ technique. The voltage and current used were 40 kV and 30 mA, respectively. The 2θ scanning interval used was from 2 to 60º with an angular step of 0.04º. The counting time per point was 6.0 s. Results: All samples showed a prominent peak at approximately 21º and another smaller at approximately 35º (2θ - CuKα), which represent crystalline cellulose. After treating the residue with alkaline hydrogen peroxide, a reduction in the intensity and an increase in the width of the prominent peak (2θ ≈ 21º) were observed. Peak intensity 2θ ≈ 35º was lower for all modified samples, compared to control, indicating that the crystalline phase was partially affected by these treatments. However, okara modified by extrusion and enzymatic hydrolysis presented the intensity of peak 2θ ≈ 21º higher than control. These increases can be relative and indicates that the amorphous area was preferentially affected. Conclusion: The X-ray diffraction analysis showed that both crystalline and amorphous phases were partially affected by the treatments. The modification studied can potentially facilitate the incorporation of okara in food formulations, minimizing the gritty and coarse texture of the final product.