In Jainism, soya chunks (made from defatted soybean flour / soy protein) are generally allowed, with some important conditions:

1. Soy itself is permitted

- Soybean is a pulse/legume, not a root vegetable. - Pulses/legumes including soy (non‑fermented) are listed as allowed foods in a normal Jain diet for householders.

1. Form of soy that is acceptable

- Non‑fermented soy (like regular cooked soybeans, tofu, plain soya chunks) is normally fine. - Fermented soy products (soy sauce, tempeh, miso, etc.) are often avoided because fermentation multiplies microorganisms, which goes against strict ahimsa.

1. What to check in soya chunks

- Ingredients should be basically: soy flour / soy protein + water (maybe permitted antioxidants, etc.). - Avoid products with: - Egg, meat, fish, or any animal‑derived additives. - Yeast or other fermentation. - Prepare and eat them fresh (same day) and avoid eating at night, as per normal Jain household practice.

1. Digambar / Shwetambar view

- Both traditions accept pulses and beans (including soy) in lay diet, provided general Jain rules are followed (no roots, no fermentation, no himsa‑based additives). - Monks/nuns of both traditions, of course, follow much stricter rules than laypeople.

Summary: Yes, soya chunks are usually allowed in Jainism if they are non‑fermented, pure vegetarian, and prepared according to Jain food rules (no root vegetables, no fermentation, no eating after sunset, etc.).