The edible films made from soy protein isolate (SPI) and chitosan (CS) were developed. The film performance was affected by film-forming ratio (SPI∶CS), adding quantity of glycerol (as plasticizer), pH value and drying temperature. The result showed that with SPI∶CS decreases, the tensile strength increases gradually, breaking elongation first increases and then decreases, WVP first decreases and then increases, and the best ratio between soy protein isolate and chitosan is 3∶3. With the increase of glycerol content, film tensile strength decreases, breaking elongation increases, WVP first decreases then increases. The optimal adding quantity of glycerol is 2.0%. With increase of pH value, the tensile strength increases first then decreases, and the breaking elongation increases gradually, but the changes of WVP is unremarkable. The optimal pH value is 3. Along with the increasing drying temperature, the tensile strength and breaking elongation decrease gradually, but WVP increases. The optimal drying temperature is 60℃.