This study explored the physical and functional properties of set-type hybrid yogurts where milk protein (3%) was partially replaced by plant-based proteins (3%): soy protein isolate (SPI), rice protein isolate (RPI), or their blends, maintaining a 6% total protein content. This substitution aims to lower the carbon footprint of dairy products. Six yogurt formulations were fermented with standard cultures until pH 4.5. Key findings were: Fermentation Time: Soy protein (SPI) accelerated fermentation (3.5h), while rice protein (RPI) delayed it (5h) compared to the control (4.5h); Texture and Stability: SPI-containing yogurts showed texture parameters (firmness, consistency) closest to the control. RPI-containing yogurts resulted in a weaker gel and significantly higher syneresis (up to 64% forced). Rheology and Microstructure: All yogurts displayed viscoelastic solid-like behavior. However, RPI led to the weakest structure (lowest G'). Microstructure analysis suggested that plant proteins formed self-aggregates instead of fully integrating with milk proteins, resulting in less dense gels than the control. In conclusion, soy protein is the most suitable alternative for maintaining the functional properties of hybrid yogurts, while rice protein significantly compromises texture and stability.