The impact of three levels of SEA SALT (0.0, 8.0, and 16.0 mS/cm2) on six varieties of soybean (Crawford, G21, G22, G35, G82, and G83) was studied. Growth criteria, photosynthetic pigments, soluble sugars, soluble protein, free amino acids, free proline, and protein profile of soybean varieties were investigated under SEA SALT stress. Results of this study showed a considerable decrease in growth criteria (shoot height, root depth, and leaflet area), photosynthetic pigments (Chl a, Chl b and carotenoids), soluble sugars, and soluble proteins with the increase in salinity level. The total free amino acids and free proline contents were increased with the increase in SEA SALT level. SDS-PAGE of the seedling proteins showed a significant variation in the protein profile of soybean and the variation is a function of varieties and SEA SALT level.