Not really. The amount of yeast is really immaterial, as the yeast will reproduce anyway.
The more yeast that is used, the "yeastier" the soda will taste, but it won't be more or less carbed if done correctly.
I use about 1/4 package of dry champagne yeast in 2-4L of soda, as it's the most neutral flavored yeast. I put it in bottles right away, and then let them sit until hard (no glass bottles). Once they are hard, I stick them in the fridge and keep them there.
I usually only do 2L at a time now, as my kids are grown up and no one drinks much soda. I've found that I like force carbing with co2 more than using yeast as it's more predictable and doesn't have any sediment, but I still do it with yeast occasionally.