A dairy phospholipid isolate (PLI) containing 54.9% phospholipid (PL) was mixed with soybean oil at three different concentrations of PL (15%, 30%, and 45%) to form a semi-solid material. Samples were crystallized at 25°C for 24 h and solid fat content (SFC), viscosity, crystal morphology, melting behavior, and oil loss (OL) were measured. The SFC showed a significant increase (p<0.0001) as PL concentration increased with the 45% PL sample obtaining a final SFC of 48.9±0.7%. The viscosity was measured using shear rates of 0.01, 0.1, and 1.0 1/s showing a significantly higher viscosity (p<0.0001) for the 45% PL (2.6x104 ±2.5x103 Pa*s; 2.6x103±3.5x102 Pa*s) sample compared to the other two concentrations(6.2x102±5.7x102 Pa*s; 1.3x102±1.2x102 Pa*s) at the lower shear rates (0.01;0.1 1/s) respectively, while at the high shear rate the 15% PL sample had a significantly lower viscosity (6.1±0.7 Pa*s; p<0.05) compared to the other two samples (254.2±62.9 Pa*s). Crystal morphology was not affected by concentration except for the presence of rectangular structures observed in the 15% and 30% PL samples. The 30% PL sample had significantly longer and fewer rectangular-like crystals (p<0.05) than the 15% sample. The 30% PL sample had significantly larger crystals (p<0.001) than the other two samples. A significant difference (p<0.001) between the melting enthalpies was observed with enthalpy values increasing with PL concentration. The OL showed a significant decrease (p<0.05) as the concentration of PL increased. These results show that semi-solid materials can be obtained by mixing dairy phospholipids with soybean oil.