Yoghurt has high nutritional value and health-promoting functions; however, its quality defects such as whey syneresis and poor coagulation affect the sensory experience of consumers. Researchers commonly use food macromolecules to improve the gel stability and sensory properties of yoghurt by modifying the formation of gel networks or inducing the gelation of milk protein. In this review, we summarize the texture defects of yogurt, the factors influencing them, and the strategies to improve the gel stability of yogurt as well as the underlying mechanism. Also, we discuss future trends. This review will provide important guidance for improving the quality and stability of yoghurt products.