The work aims to develop a puffed soybean dregs food with good puffing effect and high quality by adding wheat flour, corn starch and water, so as to overcome the disadvantage that fresh soybean residue is difficult to puff. Wet soybean dregs, wheat flour, corn starch and water were mixed evenly in a certain proportion and puffed by single screw extruder, then added with antiseptic wine and finally packed by vacuum. The single factor experiment was carried out based on 500 g wet soybean dregs, the mass fraction of wheat flour, corn starch and water was selected as the influencing factors, and the puffing degree, springiness, hardness, gumminess and chewiness were chosen as evaluation indexes. Then, the response surface and principal component analysis method was used to determine the best formula. Finally, the total number of colonies and sensory scores were selected as evaluation indexes to determine the mass fraction of antiseptic wine and the shelf life of the product. When the mass fraction of wheat flour, corn starch and water was 83%, 20%, and 31%, the puffing degree of the product was 5.61, the springiness was 0.97, the hardness was 1178.43 g, the gumminess was 935.33, and the chewiness was 1028.05. After 1% antiseptic wine was added and vacuum packaging was provided, the shelf life of the product could reach at least 6 months at room temperature. When the wet soybean dregs, wheat flour, corn starch and water are mixed according to the best formula, the product has a better puffing effect and good texture quality.