Many soft food materials, including vegetable shortening, exhibit complex rheological behavior. For shortening, a precise determination of rheological behavior is necessary to understand its functionality as a food ingredient. Commercial vegetable shortening was subjected to monotonic and cyclic uniaxial compression tests at a wide range of loading rates. The elastic modulus determined from unloading was a function of strain, varying between 740 kPa in the shortening’s strain hardening region to 220 kPa at large strain where perfect plasticity had developed. Visual analysis of shortening specimens during the compression process showed that a rate-dependent stress overshoot was attributable to the development of a shear band following strain hardening. An elastoviscoplastic constitutive model was developed to define the complex rate-dependent compression response of vegetable shortening. Using the fundamental parameters obtained from the different types of compression tests, the proposed model accurately predicted the uniaxial compression response of vegetable shortening over a wide range (three decades) of compression rates. A model with predictive capabilities of large strain properties is desirable because shortening is subject to large strain in essentially all applications.