Continuous advancements in product quality and cost reduction have driven manufacturers to enhance soybean meal, the crucial protein source for human and animal nutrition worldwide. In this study, our primary objective was to conduct experimental investigations on soybean meal drying using a fluidized bed dryer, aiming to ascertain drying kinetics and the impact of various parameters such as temperature, drying agent velocity, mass flow rate, bed length, and bed height on the drying process. Through a series of meticulously controlled experiments, we discovered that the drying rate of soybean meal exhibits an upward trend with increasing inlet air velocity and temperature. Additionally, the mass flow rate of soybean proved to be inversely proportional to the drying capacity of the fluidized bed dryer, meaning that as the mass flow rate increases, the drying capacity decreases.