Manufacturers have been compelled to improve soybean meal, a vital protein source for global human and animal nutrition, due to continuous advancements in product quality and cost reduction. The utilization of fluidized bed dryers (FBD) has gained significant popularity in the drying of diverse products, primarily due to their numerous benefits. These advantages encompass efficient gas-solid contact resulting in a high drying rate, exceptional thermal efficiency, and relatively economical operational costs, among others. The primary focus of our investigation was to experimentally investigate the drying of soybean meal using a fluidized bed dryer. The height of fluidization during fluidized bed drying of soybean was thoroughly examined in this comprehensive study, focusing on the influence of mass flow rate, number of holes in the perforated sheet, and air entry speed. An electric heater was employed as the heating medium. The results clearly indicate that the fluidized bed height exhibited an upward trend as the inlet Us (air entry speed) increased, while the height of fluidization decreased at lower inlet Us values. When the mass flow rate was decreased, the corresponding bed height increased, whereas a higher mass flow rate led to a decrease in bed height. Furthermore, an increase in the quantity of holes present in the perforated plate leads to a reduction in the height of fluidization.