High Isostatic Pressure (HIP) and Dynamic High Pressure (DHP) are promising non-thermal processes. These processes are able to increase the shelf-life of food products, improve of water-holding capacity and texture and reduce post-acidification. This study aimed to get the terms descriptors of yoghurt produced by HIP and DHP. Pasteurized (72°C/15sec) skim milk (0.1%v/v fat-milk) and standard milk (3%v/v fat-milk) were subject to HIP (600MPa for 5 min at 50°C), DHP (150 MPa at 50°C) and thermal process (90°C to 5 min). After the processes, 40 mg/L of frozen commercial cultures of yogurt (DVSYF-3331) was inoculated in milk and incubated at 43°C to reach pH 4.6. The sensory profiles of the yoghurts were evaluated by consumers not trained, using the map projective method. The results showed that the consumers cited 23 terms descriptors, divided among appearance, aroma, flavor and texture. However, only 11 terms descriptors were cited by more than 20% of consumers (Appearance: yoghurt color, yellowish, homogeneity and lumpiness; Aroma: yoghurt; Flavor: yoghurt and acid; Texture: Lumpiness, liquid, fatty and consistent). Consumers did not verified difference between samples of full-fat yoghurt made with milk processed by HIP, DHP and thermal process, as well as low-fat yoghurt by HIP and thermal process. These samples were mainly characterized as consistent, fatty and homogeneity. However, only the sample made with skim milk processed by DHP differed from the others samples (this sample was characterized as liquid texture and correlated negatively as the terms descriptors expected to yoghurt: appearance, aroma and flavour of yoghurt). Thus, from this study it was possible to determine the sensory profile of yogurt processed by HIP and DHP. In addition, consumers did not perceived differences in the sensory profile of traditional yogurts and processed by high pressure. Only the low-fat yoghurt processed by DHP had undesirable characteristics.