A novel method was developed to extract pectinaceous materials from a commercial mixture of soy hulls and hypocotyls. Two ambient temperature water washings of the material improved the purity of the pectin. A water and acid soak at pH 2.4 significantly increased the yield of pectin by expanding the cellular matrix. the pectinaceous materials were then extracted at pH 1.8 and 90C for 45 min. Laboratory extraction methods were scaled up using a solid‐bowl, continuous centrifuge. After extraction and precipitation and washing in 2‐propanol, a 3–6% yield of dry pectin was obtained. Chemical analysis revealed the pectinaceous substances were mainly a rhamnogalacturonic and xylogalacturonic backbone with −32% neutral sugars. These pectinaceous materials had an UA of 41%, a DE of 30%, a DA of 27% and a MW of 21 kD. These results demonstrate that a commercial mixture of soy hulls and hypocotyls are a potential source of pectin that has unique properties significantly different from citrus pectin.