Abstract: In order to investigate the effect of ABP (Agaricus bisporus powder) on the physicochemical properties of yogurt, ABP with different mass fractions (0.0%, 1.5%, 3.0%, 4.5%, 6.0% and 7.5%) was added to yogurt while using yogurt as the raw material, and the rheological and textural properties of yogurt were investigated at different ABP additions. The findings demonstrated that with the addition of ABP at 1.5%, the dynamic viscoelasticity, apparent viscosity, consistency, hardness, and cohesiveness of yogurt were decreased compared with the control group, while the dynamic viscoelasticity, apparent viscosity, consistency, hardness and cohesiveness of yogurt increased with a higher addition of ABP at over 1.5%. Moreover, the scanning electron microscopy results suggested that yogurt with ABP addition at 0.0% and 1.5% showed casein fibrillar network structure with more voids, and with the increase of ABP addition, the voids in the fibrous network were gradually filled by ABP particles, thus forming a dense and continuous spatial structure, which ultimately enhanced the hardness, consistency, and stability of the yogurt. According to the comprehensive analysis, the addition of ABP at 1.5%~3.0% will result in better rheological and textural properties of yogurt. In conclusion, these findings could provide theoretical and data support for the research and development of Agaricus bisporus-flavored dairy products.