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The high cost of rabbit meat has resulted in reduced demand in the market. However, processing this meat into processed food can lower its price. Furthermore, integrating soydreg, a waste product, into soy rabbit patties can further decrease costs. While some studies have explored soydreg-based products like cereals and noodles, patty formulation with soydreg remains unexplored. This study aims to devise a formulation for a rabbit soy patty, using ONE-WAY ANOVA for statistical analysis. Hedonic sensory tests assessed three formulations, considering factors like color, shape, taste, hardness, elasticity, and overall acceptance. A commercial chicken patty served as the control group. Results from 30 panelists revealed no significant difference (P value > 0.05) between the control and experimental groups (F1, F2, & F3) in color, shape, hardness, and elasticity. Taste showed no significant difference (P value > 0.05) between the control and formulation 2. Overall acceptance had no significant difference (P value > 0.05) between the control and formulations 1 and 2. Overall, formulation 2, comprising 65% rabbit meat and 9% soydreg, was selected as the optimal formulation.