Recent advancements in machine learning (ML) and artificial intelligence (AI) have profoundly influenced various scientific and engineering fields. In rheology, data-driven approaches offer innovative solutions to challenges that conventional methods struggle to address. We demonstrate an application of data-driven approaches to psychorheology, a field that significantly benefits from such methodologies, by analyzing yogurt texture through the integration of rheological analysis and machine learning techniques. A total of 105 yogurt samples were prepared by varying whey separation time and milk powder content. Their rheological behavior was analyzed using various measurements, including large-amplitude oscillatory shearing (LAOS), reflecting flow conditions during consumption. Sensory attributes—thickness, stickiness, swallowing, and preference—were evaluated via panel tests. A predictive machine learning model was developed using the rheology-sensory texture dataset, achieving root mean square error values below 6 on a 100-point scale. Feature importance and permutation importance analyses identified key rheological parameters influencing each sensory texture. These results were interpreted in relation to flow conditions during eating, categorized into scooping, first bite, repeated shear, and swallowing. This study enhances our understanding of sensory perception during food intake from a rheological perspective and offers insights into yogurt texture design and control.