This experiment was carried out to predict the sensory properties of yogurt by instrumental methodology. Sensory attributes such as viscosity, mouth-feel, taste and quality were investigated. Instrumental parameters were measured with refractometer, viscometer, consistometer and rheometer. Sensory data showed that viscosity of peach yogurt was higher than that of strawberry and tropical-fruit-mixed (TFM) yogurts (p<.05). All instrumental parameters of peach yogurt were higher than those of strawberry and TFM yogurts, except cohesiveness and elasticity (p<.05). Viscosity measured by panelists was significantly correlated with instrumental viscosity, consistency, hardness, adhesiveness and gumminess in the fruit yogurts (p<.05). But mouth-feel and quality of yogurts showed poor relationships with instrumental parameters. The effective instrumental parameters for predicting sensory viscosity ($Y_{1}$) of yogurts were consistency ($X_{1}$), viscosity ($X_{2}$) and cohesiveness ($X_{3}$). And those for predicting mouth-feel ($Y_{2}$) were consistency. The estimated regression equations were as follows; $Y_{1}=4.968-0.0486X_{1}+0.00012X_{2}+0.0348X_{3},;Y_{2}=5.701+0.0154X_{1}$.