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The effect of ultrasonication (US), shear mixing (SM) and high pressure homogenization (HPH) on soybean (Glycine max L.) milk-produced set-type soybean yogurt was evaluated. The US treated with 280 W sample had the lowest water holding capacity value and highest syneresis value. Rheological constants were predicted by means of fitting the rheological model of non-Newton model. The soybean yogurt samples were found as a pseudoplastic fluid nature and the SM treated with 20,000 r/min sample had the highest apparent viscosity value and the US treated with 280 W had the lowest value. The HPH treatment caused a general decrease of hardness and adhesiveness in comparison to other samples. The overall acceptability scores of all the samples were above 6 on a scale of 1–10 indicating acceptability yogurts and the lower score in beany flavor for the yogurt might be partly due to the objectionable beany flavor still present in the samples.