In this study, the change of shape as well as the characteristic geometrical values of seed at various moisture contents, during grain legume swelling and drying were determined. To determine the effect of moisture content on the expansion volume of seeds, the samples were rewetted. The samples were stored for 3 days at room temperature (20°C). After that, beans and seeds were dried. After each 10% loss of weight, the bean deformations were measured up to the 0 level of moisture content. The dimensions of grain legume were measure to the nearest 0.01 mm with a digitally micrometer caliper. All of dimensions increased during swelling, however, not homogeneous changes were observed. The largest dimension increased more than twice for all studied cultivars. At that time the value perpendicular to the longitudinal axis increased only 10% for studied soybean cultivars. More distinctly effects of moisture content on dimensions of soybeans were observed in the initial phase of swelling. The moisture content of beans decreased from 60% to 2% after 2 hours of drying. All dimensions of soybeans decreased at this process and linear dependence was observed. However, only dimension's perpendicular to the longitudinal axis obtained similar values as before rewetting. The largest dimension decreased during drying but the shape deformation in this case was not at all reversible.