Almond milk-based products are becoming increasingly popular as milk product alternatives. In this study, a symbiotic almond yogurt containing probiotics and inulin as a prebiotic was developed using polymerized whey protein (PWP) as a gelling agent. PWP was prepared by heating 10% (wt/vol protein) of whey protein isolate solution at 85°C for 30 min at pH 7.0. The samples fortified with 0.6% PWP, 0.3% pectin and 0.07% xanthan gum have good consistency and mouth feel. The physiochemical properties of this symbiotic almond yogurt like product were analyzed for total solids 16.87 ± 0.04, protein 2.71 ± 0.17, fat 3.97 ± 0.19, carbohydrates 9.88 ± 0.08, and ash 0.26 ± 0.03 g/100g. The pH of this product was 4.47 ± 0.01 and the viscosity was 11.91 ± 2.27 mPa·s. The initial populations of the major probiotics in the samples were about 10⁸ cfu/mL. The symbiotic almond set yogurt is not only a good source of protein and relatively low fat compared with a commercial sample, but has smooth texture and a refreshing taste. The results indicated that PWP may be a suitable gelation agent for formulating non-dairy fermented products. Future studies are being conducted on shelf-life tests and probiotic survivability during 10-week storage.