Abstract: Hypertension is a growing health concern among middle-aged women, particularly in India, where lifestyle and dietary patterns play a significant role in disease prevalence. This study evaluates the impact of a soya-based diet on blood pressure regulation among hypertensive women in Jhunjhunu, Rajasthan. A six-month prospective study was conducted with 100 participants aged 40–60 years. Participants were divided into two groups: one following a soya-based dietary intervention and another continuing with their regular diet. The intervention group was provided with a daily intake of soya-based foods such as tofu, soya milk, and soya flour-based chapatis, ensuring a minimum of 25 grams of soya protein per day. Baseline and post-intervention blood pressure readings were recorded, along with additional data on BMI, lipid profile, and dietary intake. The results indicate a significant reduction in both systolic and diastolic blood pressure among women consuming a soya-based diet. The intervention group showed a mean reduction of 10–12 mmHg in systolic blood pressure and 5–7 mmHg in diastolic blood pressure. Additionally, improvements in lipid profiles, including increased HDL levels and reduced LDL and triglycerides, were observed. The findings suggest that dietary modifications, particularly the inclusion of soya-based foods, can serve as a non-pharmacological intervention for hypertension management. The study highlights the potential role of plant-based diets in cardiovascular health and encourages further large-scale research to validate these results. Adopting a soya-based diet could be a cost-effective and sustainable strategy for reducing hypertension and associated cardiovascular risks among middle-aged women in India.