Abstract: The soybean protein and viscose solutions were blended using the method of spun injection.The influence of protein content and temperature on the rheological curve,non-Newtonian flow index,structural viscosity index and spinnability of soybean protein/viscose blended solution was studied through researching the rheological behavior of the soybean protein/viscose blended solution. The results showed that soybean protein/viscose blended solution is a typical pseudoplastic fluid,and its non-Newtonian flow index drops as the soybean protein content increases.And as the protein content and temperature increase,its apparent viscosity decreases,structural viscosity index increases,and spinnability deteriorates.The phenomena that the viscosity of the blended solution decreases with raising of the temperature weakens over 30℃.