This research was focused on developing a lactose- and gluten-free substitute of yogurt made from soy and enhanced with peach pulp and pomace to make it more nutrient-dense, palatable, and friendly to the planet. A fermented soy beverage was prepared using Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. After fermentation, sugar (5.92 %), peach pomace (1.18 %), peach pulp (1.48 %), and peach jam (2.66 %) were added to enhance the product's aroma and mouth feel. Protein was quantified physicochemically as 4.61 per cent using the Kjeldahl method, moisture (72.96 per cent) using the oven-drying technique, and ash content (4.71 per cent) in a muffle acid furnace. pH was observed during the process on a calibrated pH meter, with the initial value being 6.7, followed by a drop to 4.6 after fermentation and 5.8 after adding fruit derivatives. The total viable microbial count exceeded 10⁷ CFU/mL, which is the requirement for yogurt classification. A trained panel of 15 members carried out sensory evaluation on a nine-point hedonic scale. The product had scored highly in the attributes of flavor (8.5), texture (7.8), and overall acceptability (8.3). According to shelf-life testing, the product was stable over a period of time under refrigeration (7-10 days ) and for up to two months when frozen, with minimum textural changes reported. Peach pomace, one of the by-products of fruit processing, acts as an antioxidant agent and phenolic substance which helps in nutritional augmentation and is sustainable. This study can be used to design an acceptable, healthy, and environmentally friendly vegan alternative to yogurt that could be used by lactose-intolerant people and promote a vegan lifestyle, following the global trends of functional food production.