The chemical composition, amino acid content and protein solubility of soybean meal from Brazil (n = 124), Argentina (n = 97), Bolivia (n = 92) and Paraguay (n = 92) from a database of analyzes carried out in the bromatology laboratory were evaluated. Differences were found in the content of the nitrogenous compounds studied depending on the country of origin; the crude protein content varied from 45.92%, 47.90%, 47.35%, 46.57% for the countries of Argentina, Bolivia, Brazil and Paraguay respectively and was higher in the meals from Bolivia and Brazil, but the solubility of the protein, the Lysine and Methionine content as % of protein, was better in Argentine meals (6.12% and 1.38% respectively); As a percentage of the flour, the samples from Bolivia have the highest amino acid content. The amino acid content prediction models, Lysine (Y = 0.7461 + 0.0450 %PC), Tryptophan (Y = 0.0011 + 0.0143 %PC), Cystine (Y = 0.1066 + 0.0128 %PC) and Methionine (Y = 0.1052 + 0.0114 %PC) have high precision and good linear relationship. The nutritional content, protein quality and amino acid content of soybean meal vary according to its origin.