The objective of this study is to develop low-salt hybrid sausages with soy protein using pressure processing. The quality of soy-hybrid sausages were modified by changing pressure (0-500 MPa), NaCl concentration (0, 1.0, 2.5%) and the amount of soy protein (10-40%). Water holding capacity of soy-hybrid sausages increased with increasing amount of soy protein regardless of the application of the pressure treatment. However, the gel strength and the work done values decreased proportionally with the amount of soy protein added. The largest pressurization effect was observed, when the pressure processing was performed at 200 MPa with 1 % salt. With the treatment at 200 MPa, the gel strength and the work done values of soy-hybrid sausages with 1% salt were almost identical to 2.5% salt soy-hybrid sausages. When NEM was added, the gel formation was clearly inhibited in pressure-treated soy-hybrid sausages with 1 % salt. This result strongly suggests that the S-S exchange reaction of SH group increased by pressure treatment and that this increase played an important role for the gel formation of soy-hybrid sausages with low salt concentration. According to sensory evaluation, it became clear that the pressure-treated soy-hybrid sausages at low salt concentration (1.0% NaCl) with 10% soy protein had almost the same quality of pork sausage at usual salt concentration (2.5% NaC1). These results show that using pressure treatment at 200MPa produced good quality soy-hybrid sausages without excessive salt, as well as food additives such as phosphates.