Colorimetric active packaging based on soy protein isolate (SPI)/trehalose (TRE) and Oxalis triangularis extract (OTE) was developed for monitoring pork spoilage and preserving Actinidia arguta. The formation of intermolecular hydrogen bonds among TRE, OTE, and the SPI matrix resulted in a more compact film structure and improved mechanical, barrier and water resistance properties. The addition of OTE greatly increased the antibacterial and antioxidant activities of the films. The stability of the films improved due to their dense network structure and good barrier and antioxidant capacity. Among all samples, SPI films containing both TRE and OTE (ST-OTE) exhibited the best barrier and mechanical properties after 45 days of storage and maintained a high level of antioxidant activity after heating and UV irradiation. SPI-OTE and ST-OTE films showed good pH sensitivity and responsiveness and exhibited visible color changes during the monitoring of pork spoilage. Compared to the control group, ST-OTE effectively prolonged the storage period of A. arguta.