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In order to effectively promote the dissolution of okara insoluble dietary fiber and its functional characteristics, okara (soybean residues) were used as raw materials by using cavitation jets technology to treat okara of bio-enzyme-made insoluble dietary fiber. X-ray diffraction and scanning electron microscopy were used to analyze the crystal structure and apparent morphological changes of okara insoluble dietary fiber under different cavitation jets treatment times (0min, 6min, 12min and 18min). Its physical, chemical and functional properties were characterized by particle size, water retention, swelling, apparent viscosity, glucose and cholesterol adsorption capacity. The effects of cavitation jets on their structure, function and adsorption characteristics were clarified. The results showed that the structure of the sample reduced particle size, crystallinity, and viscosity after 18min of cavitation jets treatment. The swelling force and water holding capacity reached the maximum values of (13.92±0.78)mL/g and (2.83±0.13)g/g at 12min, respectively. At this time, the adsorption capacity for glucose and cholesterol was the best. Therefore, cavitating jet can significantly promote the dissolvability of insoluble dietary fiber from okara and effectively improve its structure and physical and chemical properties, thus it can provide technical support and theoretical guidance for the high value application of soybean by-products.