Background:　Increased　consumption　of　soymilk　driven　with　amplified　health　interest　and　ongoing　scientific　efforts　have　incited　fascination　in　the　imminent　development　of　plant-based　novel　formulations.　Over　the　time,　conventional　fermentation　has　been　pertinent　to　exert　preservation　effects　besides　improving　the　flavor　and　texture　of　the　soymilk　for　an　adequate　acceptability.　Scope　and　approach:　With　the　advent　of　advanced　biotechnological　interventions　as　systematic　paradigms,　improved　starters　are　being　employed　to　develop　functional　soymilk.　This　review　integrates　contemporary　technical　information　about　the　imperative　developmental　benefits　imparted　by　the　soymilk　consumption　via　the　evolution　of　lactic　acid　bacteria　from　traditional　starters　to　bioactive　compounds　producing　bio-factories.　Key　findings　and　conclusions:　The　novelty　of　this　review　is　based　on　our　holistic　approach　in　collating　the　updated　information　on　bioactivities　of　fermented　soymilk　in　general　while　placing　greater　emphasis　on　the　effects　of　advanced　fermentation　on　soymilk　functionality.　The　latest　design　to　exploit　custom-made　strains　in　soymilk　fermentation　holds　a　promise　which　can　be　profitably　implemented　to　meet　consumer　needs.　©　2020　Elsevier　Ltd