Vegetable soybean is widely recognized for their higher sensorial flavor and less content of indigestible oligosaccharides and anti-nutritional substance than the mature seeds, however little is known about the production of soymilk from vegetable soybean. In the present work a probiotic fermented soymilk was produced from vegetable soybean and the physicochemical characteristics, microbiological population, color changes and sensorial acceptability of the product were determined. For the production of soymilk, vegetable soybeans cultivar BRS-232 (Embrapa-Soybean, Brazil), was mixture with water at 85 °C, in a ration of 1:2.4 (w/v) and blended (Thermomix, Vorwerk) at 10.000 rpm for 3 minutes. The slurry was stirred at 100 rpm for 5 minutes, filtered and the soymilk inoculated with 0.02 % of a freeze-dried culture, containing Lactobacillus acidophilus La-5, Bifidobacterium animalis susbsp. lactis Bb-12 and Streptococcus thermophilus, and incubated at 37 °C. For the sensory evaluation, sucrose, pineapple pulp and essence were added to the fermented soymilk. The experiments were repeated three times. The protein recovery in soymilk preparation was 38 ± 2 % and the soymilk had the following composition (g•100 g-1): 6.7 ± 0.4 of solids, 2.7 ± 0.2 of protein, 1.8 ± 0.4 of lipids, 0.51± 0.07 of ash and 1.7 ± 0.4 of carbohydrate. The pH and acidity of the fermented soymilk reached 4.8 and 0.56 ± 0.01 g of lactic acid/100 g, respectively, in 4 h. Viable cell numbers of probiotic microorganisms remained above 108 cfu/mL in the fermented soymilk during 28 days of storage at 5 °C, while a* values increased significantly (p < 0.05), indicating a loss of greenness. The mean value of acceptability scores for the fermented beverage was relatively low (5.1). Results showed that soymilk from vegetable soybean is a good vehicle for probiotic microorganisms, however further studies are necessary to improve sensorial acceptability.