Okra (Abelmoschus esculentus) is a widely used medicine and functional food. In order to clarify the effects of the particle size on its functional properties, okra pods were subjected to superfine grinding, and its properties were determined using different methods. Four particle size levels of okra powders were prepared: 380 to 250, 250 to 75, 75 to 40 and less than 40 μm. The results showed that superfine grinding technology could efficiently pulverize the particles into the submicron scale, whose distribution was close to a Gaussian distribution. With decreasing okra powder size, the specific surface area, water holding capacity (WHC), water-retention capacity (WRC), oil-binding capacity (OBC), tapped density and total flavonoids extraction were increased significantly (p < 0.05). Moreover, the adsorption of cholesterol by okra powder was improved after superfine grinding. These results suggest that okra powder can be used in food manufacturing as a functional food ingredient.