Ultrasound has been applied to obtain soymilk and increase the recovery of bioactive compounds. However, the effects of intensity and time of exposure has been scarcely exploited. Accordingly, the present study evaluated the intensity and ultrasound exposure time effects in recovering soluble isoflavones and sugars. Soybean was soaked in water (1:3; w/v) at 5 °C for 14 h and the samples were washed and milled with water (1:8; w/v). The homogenate was then subjected to different ultrasound conditions (C): C1 (30 W.cm-2 for 1 min), C2 (30 W.cm-2 for 5 min), C3 (80 W.cm-2 for 1 min), and C4 (80 W.cm-2 for 5 min). The samples, including a control, were filtered and lyophilized. Isoflavone and sugar contents were evaluated by ultra performance liquid chromatography and ion exchange liquid chromatography, respectively. ANOVA and Tukey (α = 0.05) were used for statistical analysis. Beta-glucoside and malonyl glucoside isoflavone recovery increased by up to 2.5 and 3.5-fold compared to the control. Likewise, the recovery of aglycone isoflavones was up to 4.5 times higher than that of the control. Finally, the contents of galactose, glucose, and fructose were also greater than that of the control, whereas the contents of raffinose and stachyose decreased by 40 and 50%, respectively. No effects were observed for sucrose contents. Raffinose and stachyose are flatulence-inducing components whereas aglycone isoflavones have a better absorption in the body. Therefore, the results of the present study may be helpful for the food industry and consumers by decreasing undesirable effects of soymilk consumption and its processing products as well as by enhancing the content of isoflavones, especially, in the aglycone form.