Soya milk made of whole grains vs full fat soya flour

Howdy folks, how's it going?

I was thinking of starting to make my own soya milk and my own tofu (hooray!). I've been thinking about ways to achieve a high yield, and so I was wondering if there's any advantages in using whole dehusked grains vs soya flour (not the defatted one). As I understand, the traditional tonyu recipe involves using whole beans, but I was wondering if I use flour I might achieve a better yield, as the okara will be finer. Another option would be to finely grind the beans whilst still dry, rather then soaking them overnight then grinding? Any thoughts on this? Of course the best thing is to try out, but maybe some of you folks already know the answer?

TIA!

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