The rising global prevalence of hypertension sees no sign of abating in the near future, and the common use of synthetic antihypertension drugs causes undesirable side effects. Hypertension has been identified as one of the main risk factors leading to mortality. Therefore, there is considerable interest in developing alternative means of lowering blood pressure through consumption of functional foods. Green soybean is mostly cultivated as a vegetable crop, but other than that, it has limited use. Nonetheless, green soybean seeds have been found to be a good source of protein containing all of the essential amino acids that cannot be produced by the human body, as well as phytochemicals, vitamins and minerals. The green soybean protein was subjected to partial enzymatic hydrolysis (DH up to 50.1%) under optimized conditions to yield a mixture of unique smaller peptides in the hydrolysate, possessing strong antihypertensive effect with IC50 values ranging from 0.140 mg/ml to 3.160 mg/ml. The hydrolysate was fractionated via high performance liquid chromatography and further separated according to their isoelectric points. A total of 6 novel peptides were identified, and were able to exert significant antihypertensive activity with IC50 values ranging from 0.307 mM to 1.01 mM. These peptides may potentially be incorporated into various types of beverages and food which confers them with the ability to lower blood pressure through a normal diet. The use of green soybean protein as a source of antihypertensive peptides is advantageous as it is easily cultivated, provides essential amino acids and does not cause any adverse side effects when compared to synthetic antihypertensive drugs. It may also open up new opportunities in the production of high value-added products based on green soybean constituents.