Fermentation of soybean meal with microbes has been reported to increase digestibility of nutrients. The objective of this study was to evaluate the effects of fermentation on digestibility of soybean meal with protein solubility below optimal range. Apparent ileal digestibility (AID) and standardized ileal digestibility (SID) of GE, DM, N and amino acids were evaluated in 5 cannulated [(Landrace × Yorkshire) × Duroc)] barrows with an average initial BW of 27.05 kg. The pigs were used in a 5 × 5 Latin square design with treatments of soybean meal (SBM) with protein solubility of 84% and fermented soybean meal (FSM) with protein solubility of 52%, 62% and 72% and designated as FSMA, FSMB and FSMC, respectively. A purified diet without protein was used to determine basal endogenous losses of CP and amino acids. Data were analyzed using the Mixed procedure of SAS with pig as the experimental unit for all analyses. Tukey’s test was used to determine significant differences among treatments. The AID of DM and N was greater (P < 0.05) in FMSC (75.9% and 73.7%) and tended to improve in FSMA (74.4% and 71.3%) and FSMB (73.7% and 71.8%) compared with SBM (71.1% and 69.1%). The AID of Ile, Phe and Val was greater in all fermented soybean meal whereas that of Lys was greater (P < 0.05) in FSMC (76.19%) compared with SBM (69.05%). Likewise, the AID of Asp and Pro was greater (P < 0.05) in FSMA and FSMC than SBM. The SID of CP and Lys was higher (P < 0.05) in FSMC (85.03% and 83.86%) and tended to improve in FSMA (82.4% and 81.08%) and FSMB (83.11% and 82.23%) compared with SBM (80.68% and 77.72%) whereas the SID of Ile was higher (P < 0.05) in FSMA (87.47%), FSMB (84.86%) and FSMC (86.75%) compared with SBM (80.29%). In conclusion, fermentation of soybean meal showed better digestibility compared with SBM regardless of its protein solubility values.