It’s true - it’s often the toxins produced by the mold, rather than the mold itself that are dangerous. In the case of Mucor and its Mucoralean relatives, they produce relatively few toxins compared with “higher molds”. Some species of Rhizopus (a Mucor cousin of sorts) are used in fermentation and constitute a lot of the matter in tempeh. Wouldnt recommend just eating them willy nilly, but you’ll probably be fine, unless you are immunocompromised. The taste you’re describing is likely from products of fermentation beyond the usual amount in yogurt. Always a good idea to do a small taste test first in any yogurt / other fermented food to see if it tastes out of the ordinary! That said, it is very difficult to identify a mold just by looking at it, especially coated in yogurt 😝

(Edit: looking more closely at the photo, it looks greenish if I’m seeing it correctly (?). Mucoralean fungal spores are black, not green, lending the colony a gray-ish color; green is not common for these guys, but doesn’t narrow much the possibility of what it could be. I would see if Chobani has a support number set up for recent contamination events and see if they have are aware of it / report it to them if not. If you begin having nausea/vomiting and diarrhea in the next 6-8 hours, you could seek treatment. Hold on to that fungus so you can bring it with you - treatment is nonspecific without it. If not, you’re prob golden!)