Abstract: Yuba is a traditional food in China with extremely high nutritional value, it is rich in proteins, fats, as well as bioactive components such as phytic acid and isoflavones. However, current Yuba production is largely controlled by empirical methods, leading to inconsistent quality. In order to explore the effects of different soybean varieties and lipid enrichment processes on the quality of Yuba, various factors were measured. These included the content of protein, fat, soluble sugar, and phytic acid of soybeans, as well as the nutritional characteristics, mechanical properties, color, sensory attributes, yield, and film-forming speed. The study aimed to analyze how these soybean components and different pulping techniques affect the quality of Yuba. The results indicated significant differences among the selected eight soybean varieties in terms of protein, fat, and phytic acid content. Notably, the Zheng 1440 variety has the highest 11S globulin protein content (and the lowest 7S/11S ratio), resulting in Yuba with the fastest peeling rate (highest mass of skin peeled in a given time interval), highest yield (34.27%), and superior mechanical properties (fracture elongation rate reached 93.65%, and tensile strength was 0.19 MPa) compared to the other seven varieties. Sensory evaluation results suggested that Zheng 1440 soybeans were most suitable for the production of Yuba. Compared with traditional soy milk preparation methods, soy milk produced via lipid enrichment processes showed increased levels of 11S protein and fats. Proteins rich in disulfide bonds more readily formed a network through collision and cross-linking, encapsulating a significant number of oleosome particles that remained on the liquid surface. This resulted in Yuba with higher peeling and yield rates, enhanced elongation and tensile strength, brighter color, improved texture, and higher comprehensive sensory scores. Therefore, Zheng 1440 soybeans, which are rich in 11S protein, are suitable for the production of Yuba, and lipid enrichment processes can elevate the edible quality and yield of Yuba.