Fermented okara with good processing suitability containing 13.4% soluble dietary fiber (SDF) was homogenized with a blender. After addition of other ingredients, the homogenate was formulated to produce a healthy high SDF milk beverage that was uniform and tasted good. Using one-factor-at-a-time method and response surface methodology, the optimum homogenization conditions were determined as follows: blender treatment time 15 min, blender rotation rate 10 000 r/min, stabilizer mixture 0.2%, temperature 45 ℃, pressure 30 MPa, and homogenization time 120 s, and the optimum combination of ingredients was fermented okara 7% (particles sieved through 60 mesh), white sugar 6%, and milk powder 9%. The milk beverage prepared under the optimized conditions had a good particle size distribution. Its soluble solids content was 11%, stability coefficient 0.8 and centrifugal sedimentation rate 2.3%. The product was milky white, and it was a uniform system with good taste and good stability.