The research was aimed to prepare soy slurry fortified papaya leather. Papaya pulp and soy slurry were mixed with the proportion as sample A (100:0), B (90:10), C (80:20) and D (70:30) respectively. The mixture was dried in cabinet dryer for 7 hours at 80 °C temperature until the thickness reached 5 mm. The chemical analysis of papaya fruit leather had reducing sugar %, vitamin C (mg/100 g), acidity (%), carotenoid (mg/100 g) of 39.46±0.77, 54.00±1.72, 0.87±0.05, 1.21±0.15 respectively. In case of papayasoy fruit leather the highest values for reducing sugar %, vitamin C (mg/100 g), acidity %, carotenoid (mg/100 g) was 30.76±1.55 in sample B, 56.01±1.15 in sample D, 0.79±0.05 in sample B, 1.01±0.03 in sample B respectively. Sample B (90:10) was preferred by sensory evaluation. Fortification of soy slurry can be done in other fruit leather also.