You're right, Chobani is terrible.
I buy whole milk yogurt by the quart. It's healthier to consume than lowfat yogurt, because you need the fat to be able to absorb the calcium.
Btw plain whole milk yogurt tastes great. It's not as tart as lowfat yogurt, hence you don't need to add all kinds of sugary stuff to it.
The supermarket's house brand is fine, and is cheaper too. No need for overhyped crap products like Chobani.
Not sure if it is a national brand but I use Cabot's (Vermont). A quart per week. I mix it with some light mayo, garlic powder, onion powder, a dash of salt and dried dill weed. Mix it up good and let it sit in the fridge overnight and it makes a great Ranch style salad dressing, veggie dip or homemade chicken nuggets dipping sauce. The only way I use it plain is mainly as a substitute for sour cream on a backed potato. Yum.
BTW...the way I know about the water content is that I take any yogurt I buy and immediately dump it in a strainer lined with paper towel. Pop it in the fridge for a few hours and it drains the water out. Makes it nice and thick.
A quart of Chobani would yield about 8-12 ounces of liquid. Cabot's yields about 2 ounces...even if I let it sit overnight. And Cabot's is a buck less per quart.