Increasing consumption of dietary fiber in food leads to many important health benefits: e.g., reduction in blood cholesterol, reduced risk of diabetes, reduced incidence of constipation. Water soluble soybean polysaccharide (SSPS) is a dietary fiber that is extracted and refined from soybeans. It was incorporated into three categories of dairy-based products - thickened milkshake-style beverages, puddings and low-fat ice cream to the maximum amount without over-texturing the food. Rheological measurements and sensory tests were used to find desirable SSPS-fortified products. From the rheological data, 4% SSPS -fortified dairy beverages and 4% SSPS -fortified puddings were in the range of those of the commercial products. From sensory analyses, 4% SSPS-fortified dairy beverage with 0.015% kappa -carrageenan, 4% SSPS-fortified pudding with 0.1% kappa-carrageenan and 2% SSPS-fortified low-fat ice cream gained the highest scores in consumer hedonic.