In the present study, effect of added soy protein (soy crumbles) in different levels on physic-chemical properties of chevon patties were observed. The cooking yield, gain in height, decrease in diameter, shrinkage and cholesterol content in soy protein incorporated chevon patties were studied. Significant difference was observed in between control and soy treated chevon patties in increasing order of soy protein addition for cooking yield and gain in height. However, no significant difference was observed in between control and 10 percent added soy protein for gain in height. There was no significant difference for decrease in diameter. The significant difference (p< 0.05) was not only observed in between the control and treated chevon patties, but also within the treated chevon patties for shrinkage. Higher amount of added soy protein in the chevon patties lower is the shrinkage percent. Cholesterol percent was significantly (p< 0.05) lowered by addition of soy protein in chevon patties. Higher amount of added soy protein in the chevon patties lower is the cholesterol content.