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There is an abundance of wasted soybean pulp that is underutilized in food product development. The objective of this innovative research project is to recycle the discarded soy pulp by creating ‘Mi Okara’ and identifying its nutrient content, as well as assessing its acceptance among consumers. The methodology employed involves creating ‘Mi Okara’ from okara flour. To identify the nutrient content in ‘Mi Okara’, the researchers conducted Proximate Analysis and evaluated consumer acceptance through Sensory Evaluation Tests. Based on the Proximate Analysis, ‘Mi Okara’ contains 9% protein, 27% carbohydrates, 52% moisture content, 7% fibre, 4% fat, and 1% ash content (minerals). The nutrient composition present in ‘Mi Okara’ makes it a nutritious product. Through Sensory Evaluation tests, it was found that the formulation of ‘Mi Okara’ using a mixture of 50% soybean pulp flour and 50% wheat flour obtained the highest score and was chosen as the ‘Mi Okara’ product. In conclusion, based on this study, the ‘Mi Okara’ innovation project can be accepted by consumers as an innovative product in the food industry. It not only has high nutritional value but also has the potential to enhance the country's economic status and reduce resource waste for environmental sustainability.