This study aimed to investigate the impact of fortifying drinking yoghurt with an aqueous extract of Cassia fistula pods (AECFP) at ratios 3, 6 and 9% on the chemical composition and sensory attributes of manufactured yoghurt. After that, the therapeutic effect of produced functional yoghurt on liver damage induced by cadmium chloride in albino rats was assessed. The results obtained revealed that AECFP had high antioxidant activity and total phenolic and flavonoid content. Polyphenol analysis identified ferulic acid and ellagic acid as the predominant compounds in Cassia fistula pod extract. In fortified drinking yoghurt, increasing AECFP ratios significantly affected moisture content, protein, fat, and ash levels, while color measurements showed decreased lightness and increased redness and yellowness with higher AECFP ratios. Sensory evaluation indicated improved color, flavor, and texture with higher AECFP levels, peaking at 9% AECFP. In hepatotoxic rats, drinking yoghurt, particularly with 9% improved body weight gain and food intake compared to the positive control. The yoghurt fortified with 9% AECFP also led to significant improvements in liver and kidney function, with reductions in liver enzymes and bilirubin levels, and lower urea and creatinine levels. Additionally, the fortified yoghurt positively influenced lipid profiles, reducing triglycerides, total cholesterol, LDL-c, and VLDL-c, while increasing HDL-c. Antioxidant enzyme levels showed improvement in hepatotoxic rats receiving fortified yoghurt, indicating enhanced oxidative stress mitigation. Histopathological examination revealed significant restoration of liver and kidney tissue architecture in rats receiving yoghurt fortified with 3% and 9% AECFP. These findings demonstrate that drinking yoghurt fortified with Cassia fistula pod extract can enhance the sensory qualities of the yoghurt while providing notable health benefits, particularly in mitigating oxidative stress and organ damage in hepatotoxic conditions.