Due to the several studies concerning the health problems caused by consumption of trans and saturated fatty acids, the food industry aims to replace these fats. In this scenario, organogel technology is considered a promising alternative. This work aimed the statistical validation of a ternary system to obtain soybean-based organogels and its application in chocolate spread. In order to evaluate the formulation of organogels composed by free phytosterols (FP), sorbitan monostearate (SM) and soybean oil hardfat (SOH), a centroide simplex system was applied, for a total concentration of 6% of structuring agents. Parameters of crystallization kinetics, thermal behavior, consistency and solids content were evaluated for the organogels and subjected to analysis of variance and a multiple regression model. The statistical evaluation indicated positive interactions between SOH, FP and SM and negative interactions between FP and SM. Five chocolate spread formulations with 0%, 25%, 50%, 75% and 100% replacement of the palm oil were obtained by the best consistency organogel (2/3 FP, 1/6 SM, 1/6 SOH). The results of consistency, as a function of the substitution proportions of palm oil by soybean-based organogel, decreased as follows: 0%: 15,66N, 25%:7,69N, 50%:2,11N, 75%:1,4N, 100%:1,9N. For the formulation with 50% substitution of palm oil all samples have satisfactory plasticity and spreadability properties. These formulations showed adequate rheological properties and fat-like behavior for lipid-based products. In addition, oil migration analyzes were performed at temperatures of 25°C and 35°C. The results showed a low content of released oil. The sample with 100% replacement of the lipid phase stored at 35°C for 15 days, had only 4,16% of free oil released. This assessment allows concluding that SH, FP and SM proved promising for structuring soybean oil and for the formulation of chocolate spread with hypocholesterolemic potential and reduced levels of saturated fatty acids, besides suitable sensorial properties.