The invention provides a method for improving soybean powder phospholipids taste and dispersity in water. The method comprises the following steps: firstly, boiling the soybean powder phospholipids to granulate in one step; uniformly coating surface of the soybean powder phospholipids by a layer of fast-dissolving film during the process of granulation; and finally obtaining the soybean powder phospholipids granules which are 30-80 meshes in size. According to the method, intrinsic nutrition and purity of the soybean powder phospholipids are retained, so that the prepared soybean powder phospholipids granules not only has improved brewing taste, but also has improved dispersity in water and widened application range. The method overcomes common defects of existing soybean powder phospholipids in domestic market such as bad taste, easy moisture absorption, easy contamination and degradation, difficult storage and the like.