In the present scenario, demand of packed food is increasing exponentially, and this hike in demand of packed food focuses on the production of good packaging film with certain necessary qualities like biodegradability; non-hazardous, impressive mechanical strength; hydrophobicity; and longer shelf-life. Biomacromolecules like protein and polysaccharides are able to serve this requirement to some extent. Film prepared from soy protein isolates (SPI) suits in all the said criteria of good packaging film, as it is biodegradable, cost-effective, and non-hazardous, with good mechanical strength but with certain limitations such as hydrophilicity, and there is also room for improvement of mechanical strength. These limitations can be overcome by incorporating nanoparticles in SPI film. Incorporation of nanoparticles dramatically improves the mechanical strength and water uptake properties of film. In this chapter, we discuss the incorporation of different nanoparticles in soy protein isolate film and different properties of incorporated nanoparticle-based SPI films.