The invention discloses a processing method of cooked bean products. The processing method comprises the following steps of cleaning beans, putting the cleaned beans into a bean cooking cage, performing covering with a net cover, when water temperature in a cooking pot reaches 80 DEG C, putting the bean cook cage into the cooking pot, enabling a water level to be level to bean surfaces, and performing quick heating to 90 DEG C or boiling; draining 1/2 hot water in the cooking pot to remove astringency, complementing cold water into the cooking pot, continuing to perform heating until boiling, and then performing rice steaming type steaming; performing air leaching to remove excessive moisture on surfaces; and performing subpackaging, performing vacuumizing, putting the vacuumized beans into a sterilization kettle, performing spraying type sterilization, and then performing natural cooling. The processing method disclosed by the invention has the beneficial effects that (1) on the base that particle shapes are guaranteed not to be destroyed, seed coat structures can be quickly opened, astringency removal and water absorption can be completed within a short time, cells in the processed bean particles maintain complete structures, the phenomenon that the beans are cooked to be cracked is not generated, and perfect mouth feel of the beans can be maintained; beany flavor and part of nutrition resistant factors are removed, and the cooked bean products have specific bean fragrance; and the cooked bean products can be preserved at room temperature for 9 months, and are convenient to eat.