but it is available in bioactive form in animal, fish and insects, and their products eg. milk, and they are widely available and sometimes cheap alternative sources of protein.Heating the soy reduces the phytic acid. The soy meal added to feeds is heat treated enough that it is not a factor anymore.
Soy is added because it has methionine - the amino acid that is the first limiting factor in proteins. It is one of the only plant sources of that - or practical sources, anyway. The next best options either have more/worse antinutrients or are much, much more expensive. Usually both, I think.