The objective of the present work was the physico-chemical characterization of a beverage elaborated with soymilk and peaches pulp, with soy protein content (2%) higher than the similar beverages found in the market. The results demonstrated that the beverage maintained all the constituents of the physic-chemical composition of the original raw material (protein and lipids soy contents and sugar, fibers and ascorbic acid from the fruit). The beverage showed great part of essential aminoacids, between 73 and 91% of the standard established by FAO, being that the fruit contributed to increase the nonessential aminoacids. The oligosaccharides and isoflavones remained in the beverage proportionally to soymilk and protein content and total isoflavones were higher than the similar beverages available at the market.261101110