Vane method was applied to measure failure characteristics of soy-based yogurts prepared from five soybean varieties: Vinton 81, Asgrow 2401, HP204, IA2056, and IA2025. Yield stress, yield strain, water-holding capacity, and subunit composition of 7S and 11S protein fractions of gel samples were compared. The experiment showed that the vane method may be effectively used as a rapid and inexpensive technique for textural characterization of soy protein-based yogurts. Yield stress (strength), unlike yield strain (elasticity), of tested soy yogurt samples was dependent on protein content and soybean variety. Water-holding capacity was variety dependent, although this dependence was less pronounced at higher protein concentrations. No evidence of correlation between 11S/7S ratio and yield stress of tested samples was found. Analysis suggested that yield stress of soy-based yogurt may be affected by content of acidic subunit Al of 11S fraction.