Among the different sectors of pet industry and market, canine products that are related to the owners’ lifestyle provide them an even closer relationship. There are a growing number of consumers, supporters of veganism that include this lifestyle in their pets. In this context, the aim of this study was to manufacture vegan canine biscuits with prebiotics. Wheat flour from the biscuit formulation was replaced with inulin at: 0% (F1,control), 3% (F2), 6% (F3) and 9% (F4). Hydrolyzed soy protein concentrate (3.5%) and lyophilized blackberry (5%) were added to F2, F3 and F4. Their technological, sensory, and functional properties were investigated. Analysis of variance (ANOVA) was used through Scott-Knott at a level of significance of p<0.05. Hardness of F2, F3 and F4 decreased when compared to control (F1: 28.69 ± 2.94 N, F2: 23.93 ± 2.36 N, F3: 20.04 ± 2.50 N, F4: 20.71 ± 2.88 N). F1 presented a light yellow coloration, due to the higher value of b*: 28.85 and L: 62.70. F3 and F4 obtained a darker and red coloration compared to F1 caused by the pigments from blackberries and browning from the Maillard and caramelization reactions of inulin and hydrolyzed soy protein concentrate during baking. Specific volume and weight loss results showed no significant difference among samples. Sensory and palatability tests results indicated higher acceptance of F3 and F4 formulations with 60% and 70% of the dogs ingesting all F3 and F4, respectively. Total phenolic content in biscuits were: 13.85 ± 1.12, 18.03 ± 0.35 and 17.48 ± 0.05 mg gallic acid/100g sample for F1, F3 and F4 respectively exhibiting an increase of 26% in F3 and 30% in F4 due to blackberry addition. Therefore, dogs will have a possible nutritional gain by preferring biscuits with inulin, hydrolyzed soy protein concentrate and blackberry.