Not only were the formation mechanisms and method of the soy protein isolate edible film introduced, but also the nutrient characteristics, the mechanical properties and the air permeability. The ways of modifying the properties of the soy protein isolate edible film were summed up, such as heating, alkali processing, changing the solvent, adding plasticizers, reductants, cross-linkers, emulsifiers, compounding with other materials, ultrasonic and high pressure treatment. The future of the study and application of the composite edible film and degradable food packaging film were prospected.