To elucidate the efficacy of fungal and bacterial fermented soya proteins (FSP) on piglet’s performance, a total of 300 weaned piglets (Duroc × Yorkshire × Landrace, 23 ± 3 d of age, 5.56 ± 1.21 kg initial BW) were allotted to 5 treatment diets comprising control, FSP-A 3%, FSP-A 6%, FSP-B 3% and FSP-B 6%, respectively. Fungus (Aspergillus oryzae), and fungus + bacteria (Aspergillus oryzae + Bacillus subtilis) were utilized for fermentation of soya proteins for FSP-A and FSP-B, respectively. There were 15 pigs per pen and 4 pens per treatment. Control diet contains 15% soyabean meal (SBM) and for the treatment diets SBM was replaced at 3 and 6% for each FSP-A and FSP-B, respectively. Experimental diets were fed from 0 to 14 d after weaning and then a common commercial diet was fed from 15 to 35 d. At 14^th d of experimental feeding, there were no significant differences in ADG, ADFI or feed to gain ratio between the bacterial and fungal fermented soya protein sources. For 15-35 d and overall period (0-35 d), the ADG was higher (P<0.05) in pigs fed FSP-B at 6% when compared with SBM. Higher (P<0.05) ADG was noted in pigs fed FSP-B diet when compared with FSP-A at both phases; and at higher level of supplementation only during overall phase. The apparent digestibility of CP, EE, Ca and P was higher in FSP-B diet than to FSPA that might have affected the ADG. Apparent digestibility of the amino acids were not different among the fermented protein sources but higher digestibility of some of the amino acids were noted at higher level of supplementation, irrespective of the source. Villous height and crypt depth were not affected by dietary treatments at ileal region. In conclusion, the growth rate and digestibility of nutrients in weaned pigs fed FSP-B showed improvement than those fed SBM or FSP-A at higher level of supplementation.