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Type 2 diabetes mellitus (T2DM) is a complex, multifactorial metabolic disorder mainly characterized by chronic hyperglycemia. It has become a significant, serious disease worldwide, presenting a huge risk to human life and health. This study aimed to investigate the hypoglycemic effect <i>of Lactobacillus casei</i> ATCC 7469 fermented soy flour extract and <i>Chlorella vulgaris</i> extract on Sprague-Dawley rats with T2DM induced by low-dose streptozotocin administration (STZ) compared to pioglitazone as a reference drug. Treatment with <i>Lactobacillus casei</i> ATCC 7469 fermented soy flour and <i>Chlorella vulgaris</i> resulted in a significant improvement in body weight, glucose tolerance, blood glucose level, and insulin resistance (<i>p</i> < 0.05). It also resulted in a significant decrease in total cholesterol (T.C), triglycerides (T.G), low-density lipoprotein (LDL), and very low-density lipoprotein (VLDL) (<i>p</i> < 0.05) and a significant increase in high-density lipoprotein (HDL) (<i>p</i> < 0.05). It also resulted in the improvement of liver oxidative biomarkers. Moreover, it prevented pancreatic histopathological changes. <i>Lactobacillus casei</i> ATCC 7469 fermented soy flour extract and <i>Chlorella vulgaris</i> extract had hypoglycemic, hypolipidemic, and antioxidant activity similar to pioglitazone.