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The final characteristics of a soybean plant are variable, with factors such as genetics, soil quality, and climate affecting its form; however, fully mature soybean plants are generally between 51–127 cm (20–50 in) in height Soybeans form inconspicuous, self-fertile flowers which are borne in the axil of the leaf and are white, pink or purple.

Depending of the soybean variety, node growth may cease once flowering begins.

Remarkably, seeds such as soybeans containing very high levels of protein can undergo desiccation, yet survive and revive after water absorption. Carl Leopold, son of Aldo Leopold, began studying this capability at the Boyce Thompson Institute for Plant Research at Cornell University in the mid-1980s.

He found soybeans and corn to have a range of soluble carbohydrates protecting the seed's cell viability.

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Traditional non-fermented food uses of soybeans include soy milk from which tofu and tofu skin are made. This is the first stage of root growth and occurs within the first 48 hours under ideal growing conditions.

Fermented soy foods include soy sauce, fermented bean paste, natto and tempeh. The first photosynthetic structures, the cotyledons, develop from the hypocotyl, the first plant structure to emerge from the soil.