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Combine 3 cups soy milk, 1½ cups strawberries and 3 tablespoons strawberry preserves in a blender; process until smooth, about 30 seconds. Transfer to a medium bowl. Add ¾ cup chia seeds, 1 teaspoon vanilla and ¼ teaspoon salt; whisk until well combined. Cover and refrigerate until thickened, at least 12 hours.
In a small bowl, combine ¾ cup yogurt, ⅓ cup peanut butter, 1 teaspoon honey and the remaining ½ teaspoon vanilla; stir until smooth. Cover and refrigerate until ready to use.
Finely chop the remaining ½ cup strawberries. Spoon about ½ cup strawberry chia pudding into each of 4 (16-ounce) jars or bowls. Top each with about 2 tablespoons chopped strawberries, then the remaining chia pudding (about ½ cup per jar). Spread about ¼ cup peanut butter mixture over each. Garnish with additional sliced strawberries, if desired.