Tailoring protein interactions can be used as a strategy to improve textural properties that can potentially replace stabilizers in yogurts. The objective of the present study was to investigate the influence of functionalized milk proteins in yogurt formulations of varying protein content on the rheological and textural properties of yogurt. Functionalized retentate (FUR) was obtained by injecting CO₂ prior to and during the ultrafiltration of skim milk (SM) at ~10°C. Control and test yogurt formulations containing 3.0, 4.0 and 5.0% w/w of total protein were prepared with control containing proteins from SM and test formulations containing proteins from SM and FUR at 1:1 protein ratio. Formulations were heated at 90°C for 10 min, followed by cooling to 42°C. Following inoculation with yogurt culture, formulations were incubated at 42°C for 4 h in cups. After overnight storage at 4°C, the samples were analyzed for hardness using a texture analyzer and flow behavior using a rheometer. Experimental data were tested for ANOVA and statistical significance (P < 0.05) was determined, using statistical software SAS. The hardness values significantly increased (P < 0.05) from 189, 305 and 426 g in control yogurts to 236, 351 and 511 g in yogurts containing functional proteins at 3.0, 4.0 and 5.0% protein respectively. Similarly, the consistency coefficient, K, increased significantly (P < 0.05) from 6.1, 10.3 and 18.7 Pa.Sⁿ in control yogurts to 10.68, 21.2 and 25.80 in yogurts containing functionalized milk proteins. Apparent viscosity (η70) significantly increased (P < 0.05) from 0.45, 0.67 and 1.1 Pa.S in control yogurts to 0.51, 1.08 and 1.25 Pa.S in yogurts containing functional milk proteins at 3, 4, and 5% protein respectively. These results showed that there was an increase in the hardness, consistency coefficient and apparent viscosity of yogurts containing functionalized milk protein at all the three protein levels, which could be attributed to greater protein interactions in the serum phase. The results of the present study clearly indicate that the use of functionalized milk in yogurt formulation can be used as a potential approach to replacing stabilizers such as gelatin in yogurts and thus achieving a step towards clean label products