Apple pomace (AP) was processed into a freeze-dried powder to add into stirred-type yogurt to create 1, 2, and 3% (w/w) AP-fortified yogurt. Both texture analysis and rheological testing were used to evaluate the effect of AP on the structure and texture of yogurt during cold storage. The results indicated that apple pomace altered the structure of stirred yogurt, making it firmer and more cohesive, increased its viscosity and significantly reduced whey release during cold storage. Stronger influence on the parameters was observed at higher AP concentrations. Apple pomace added to a diluted yogurt system has the potential to stabilise the acid drink and reduce the sedimentation of protein aggregates. Addition of AP to already fermented milk gel allowed a higher concentration of AP (up to 6% w/w) to be incorporated, which made the stirred yogurt and yogurt drinks a vehicle for delivering a higher level of dietary fibre and phytochemicals (as compared to AP added to milk prior to fermentation). This study demonstrated that apple pomace has a potential as a natural stabiliser as well as a dietary fibre source in stirred type yogurts and yogurt drinks. Display omitted •Apple pomace (3%) reduced the syneresis of stirred yogurt by half that of the control.•AP addition (2–3%) resulted in a firmer, more viscous and cohesive stirred yogurt.•AP contributed total phenolics and dietary fibre to stirred yogurt.•AP (4–6%) could stabilise yogurt drinks with low MSNF (<5%).